Place 12 oz of bourbon in a clean jar. Add 1 sliced jalapeño (remove seeds for milder heat). Seal and let infuse at room temperature for 6–12 hours, tasting after 6 hours. When the desired heat level is reached, strain out jalapeño slices through a fine mesh and store bourbon in a sealed bottle in a cool, dark place. Use 2 oz per cocktail.

Cocktail assembly

Chill a rocks glass by filling it with ice and set aside.

Fill a cocktail shaker with ice (about 1 cup).

Add 2 oz jalapeño-infused bourbon, 0.5 oz Luxardo Maraschino Liqueur, 0.5 oz pure maple syrup, and 0.75 oz fresh lemon juice to the shaker.

Add 2 dashes Angostura bitters and 2 dashes orange bitters to the shaker.

Shake vigorously for 12–15 seconds until the shaker is very cold and slightly frosted. This both chills and properly dilutes the cocktail.

Discard the ice from the chilled rocks glass and add one large ice cube or fresh ice.

Double-strain the cocktail into the prepared rocks glass over the ice using a Hawthorne strainer and a fine mesh strainer to remove small ice shards and any pulp.

Express the oils of a lemon twist over the drink by holding the twist skin-side down about 3–4 inches above the cocktail and giving it a quick squeeze to release the zest oils, then rub the rim with the peel.

Garnish with a candied or dehydrated lemon wheel (or the lemon twist) and, if desired, lay a thin jalapeño slice on top for an aromatic hint of heat.

Serve immediately.