Combine 0.5 cup water and 0.5 cup honey in a small saucepan over medium-low heat. Stir until honey dissolves and the mixture is just simmering — do not boil vigorously. Remove from heat.

Split the jalapeño lengthwise, remove seeds for milder heat or leave some for more kick. Add the jalapeño halves and 0.25 tsp crushed red pepper flakes to the warm honey mixture. Let steep for 15–20 minutes off heat, tasting after 10 minutes to gauge heat level.

When the syrup reaches desired heat, strain out jalapeño and pepper flakes through a fine mesh sieve into a clean container. Cool to room temperature, then refrigerate. Syrup keeps 2 weeks refrigerated.

Cocktail Assembly

Chill a rocks glass (or coupe) by filling with ice or placing in freezer for a few minutes.

If using smoked sea salt rim: place the 0.25 tsp smoked sea salt on a small plate. Rub a lemon wedge around the glass rim lightly, then dip rim into the salt to coat about half an inch. Shake off excess.

In a cocktail shaker, add 2 oz bourbon, 0.5 oz mezcal, 0.75 oz fresh lemon juice, 0.75 oz spicy honey syrup, and 2 dashes orange bitters.

Add a large handful of ice to the shaker (enough to chill quickly) and shake vigorously for 12–15 seconds until the shaker is well-chilled and slightly frosted.

Discard ice from the chilled serving glass. Strain the cocktail over one large ice cube (or into the chilled coupe without ice if preferred). Use a fine strainer in addition to the shaker strainer if you want a clearer drink.

Express the lemon twist over the drink to release oils: hold the twist skin-side down above the glass and give it a quick squeeze so oils spray onto the surface, then drop twist in as garnish (or float a lemon wheel on the ice).

Optional: for a smoky aromatics boost, briefly torch the lemon peel oils over the glass or hold the twist near a smoldering cedar or rosemary sprig for a second before expressing.

Serve immediately.