1 oz mezcal1 oz blended lightly aged Jamaican rum1 oz pineapple juice¾ oz lemon juice¾ oz orgeat syrup2 dash chocolate bitters5-6 dash Angostura bitters, to float
instructions :

Combine all the ingredients, except the Angostura bitters, in a stemless wine glass and fill halfway with crushed ice.
Stir with a swizzle stick, then add another scoop of crushed ice and float the Angostura bitters on top.
Add a final mound of crushed ice and sprinkle with five-spice powder.

source :
Marshall Davis, Gallo Pelón Mezcaleria (Raleigh)