Grind several pink peppercorns and mix them with coarse sea salt.

Run a lime half around the rim of a coupe glass, then dip the rim into the salt and peppercorn mixture. Set the glass aside.

In a shaker tin, combine the Mezcal, cinnamon syrup, lime juice, carrot juice, and orange bitters. Add ice and shake well until chilled.

Double-strain the mixture into the prepared coupe glass.

Serve immediately.