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Ingredients
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Cocktail
Garnish
Method
Cocktail
- 1
Muddle
Place 2–3 fresh jalapeño slices in the base of a cocktail shaker. Add 0.5 oz simple syrup and gently muddle 8–10 times to release oils and a small amount of heat. If you prefer milder spice, remove seeds before muddling; for more heat, include one seeded slice.
- 2
Add liquids
Add 2 oz Buffalo Trace bourbon, 0.75 oz freshly squeezed lemon juice, and 2 dashes Angostura bitters to the shaker with the muddled jalapeño and syrup.
- 3
Shake
Fill the shaker with ice (about 1 cup). Secure the lid and shake vigorously for 12–15 seconds until the outside of the shaker is cold and well-chilled.
- 4
Double-strain & serve
Double-strain the cocktail into a rocks glass over fresh ice (use a fine-mesh strainer in addition to the shaker strainer) to keep jalapeño seeds and pulp out of the drink. Alternatively, serve straight up in a chilled coupe if preferred.
Garnish & Finish
- 5
Express the lemon twist over the drink to release oils and run it around the rim, then drop it in (or add a wedge on the glass). Float one jalapeño wheel on top or thread a slice onto a cocktail pick and rest across the glass.
- 6
Serve immediately. Recommend informing guests of the spicy garnish.
