The Smokin' Hot Recipe

Make cayenne honey

Combine the honey and hot water in a small bowl or jar so the honey thins and becomes easily pourable. Whisk or stir until smooth. Add cayenne pepper and smoked paprika (if using), then taste — it should be noticeably warm but not overwhelming. Adjust cayenne in 1/8 tsp increments if needed. Let cool to room temperature. Store extra in the refrigerator for up to 2 weeks.

Chill glass

Fill an old-fashioned glass with large ice cubes to chill while you mix, or place the glass in the freezer for a few minutes.

Shake

In a cocktail shaker, add 2 oz 400 Conejos mezcal, 0.75 oz fresh lemon juice, and 0.5 oz of the prepared cayenne honey. Add a few ice cubes to the shaker (about enough to fill it halfway). Secure the lid and shake vigorously for 12–15 seconds until the shaker is well chilled and slightly frosted.

Prepare serving glass

Discard chilling ice from the serving glass. Fill the glass with 3–4 large ice cubes (or one large cube). If you prefer a subtly citrus-rimmed lip, run the lemon wedge around the glass rim and discard the wedge before adding ice (optional).

Strain & finish

Double-strain the shaken cocktail into the prepared glass over the fresh ice to remove any small ice shards and pulp. Allow the drink to settle a few seconds so the honey integrates.

Garnish

Float a dehydrated orange wheel on top of the ice or rest it against the glass. Optionally sprinkle a very light pinch (a tiny dash) of cayenne on the orange wheel or the surface of the drink for aroma and an extra visual cue of heat.

Serve

Serve immediately. Sip slowly to appreciate the smoky mezcal balanced by bright lemon and the warming, sweet-spicy cayenne honey.