Lascala's Fire Recipe

Prepare syrup

Combine 1/2 cup honey, 1/2 cup hot water, and one small dried ancho or guajillo chile (stemmed, seeded and torn) in a small saucepan. Warm gently, stir until honey dissolves, then simmer 2 minutes to infuse. Remove from heat and let steep 20–30 minutes for desired heat. Strain out chile, cool, and store in refrigerator up to 2 weeks. (Adjust quantity of chile for spiciness.)

Select a chilled rocks glass. Pour the smoked chili oil onto a small shallow plate. Dip a cocktail spoon or the back of a teaspoon into the oil and coat the inside rim of the glass lightly, or pour 0.25 tsp into the glass and rotate to rinse—this gives a subtle smoky, chili aroma without overwhelming the drink. Discard excess if necessary.

Fill a mixing glass with plenty of ice to properly chill and dilute the cocktail.

Add 2 oz añejo tequila, 0.75 oz sweet vermouth, 0.5 oz amaro, 0.5 oz fresh lime juice and 0.5 oz chili-honey syrup to the mixing glass.

Add 2 dashes orange bitters.

Stir the mixture briskly with a bar spoon for 20–30 seconds until well chilled and slightly diluted (about 20% dilution by eye). Stirring keeps the drink smooth and silky.

Strain the cocktail into the prepared chilled rocks glass over one large clear ice cube or a few large ice cubes.

Express the orange peel over the drink by holding it skin-side down above the glass and giving it a firm squeeze to spray oils onto the surface, then rub the peel on the rim of the glass and drop it in as garnish.

Serve immediately with a small tasting note: smoky, warm spice up front from the chili oil and syrup, rounded mid-palate from the añejo and vermouth, and a bitter-sweet finish from the amaro.