Honey Hab Recipe

Make syrup

Combine 1 cup honey and 1 cup water in a small saucepan over medium heat. Stir until honey fully dissolves. Add 1 fresh habanero (halved, seeds optional for heat control) and bring to a gentle simmer for 5 minutes. Remove from heat, cover, and steep for 20–30 minutes to infuse. Taste after 20 minutes and if satisfied with heat, remove habanero. Cool, strain through a fine-mesh sieve or cheesecloth and store in a sealed jar in the refrigerator. Syrup yields about 2 cups; use 0.75 oz for each cocktail.

Chill: If desired, chill a rocks glass by filling with ice or placing in the freezer for a few minutes.

Add ingredients to shaker: In a cocktail shaker, add 1.5 oz Tanteo Jalapeño Tequila, 0.5 oz Michter's Rye, 0.5 oz Solerno Blood Orange Liqueur, 0.75 oz honey-habanero syrup, 1 oz fresh carrot juice, 0.5 oz fresh lime juice, and 2 dashes Angostura bitters.

Dry shake (optional): If you want extra texture, shake without ice vigorously for 8–10 seconds to better integrate the syrup and carrot juice.

Wet shake: Add a handful of ice to the shaker and shake vigorously for 12–15 seconds until well-chilled and slightly frothy.

Strain: Discard ice from the chilled glass (if using). Double-strain the cocktail (use a Hawthorne strainer and a fine mesh strainer) into a rocks glass over one large clear ice cube or into a chilled coupe if preferred.

Garnish: Float a dehydrated blood orange wheel on the surface and rest a thin jalapeño slice on the rim or atop the orange wheel. Serve immediately.

Adjustments & notes: If the drink is too spicy, reduce honey-habanero syrup to 0.5 oz or remove seeds when making syrup. If you prefer more citrus brightness, increase lime to 0.75 oz. For a sweeter, fruitier profile, add another 0.25 oz Solerno.