The Arsonist Recipe

Combine and simmer

In a small saucepan combine 3 oz sugar and 3 oz water. Add 2 cinnamon sticks and the half dried chipotle (or smoked ancho) plus the cinnamon bark if using. Heat gently over medium-low until just simmering, stirring to dissolve the sugar.

Infuse

Lower heat to low and simmer very gently for 6–8 minutes to extract smoke and cinnamon notes. Do not boil vigorously — you want a clear syrup with smoky aromatic character.

Cool and strain

Remove from heat and allow to cool to room temperature, steeping for another 10–15 minutes for more smoke. Strain through a fine mesh strainer (or coffee filter for clarity) into a clean container. Refrigerate. Syrup will keep 2 weeks.

Prepare glass

Chill a coupe or Nick & Nora glass by placing it in the freezer or filling it with ice water while you mix the cocktail.

Dry shake (if using egg white)

If using egg white: add 2 oz reposado tequila, 0.5 oz smoked cinnamon syrup, 0.75 oz fresh lime juice, 0.25 oz Yellow Chartreuse, 2 dashes orange bitters, and 0.5 oz egg white into a cocktail shaker (no ice). Dry shake vigorously for 15–20 seconds to create a creamy foam.

Wet shake

Add a large handful of ice (about 1 cup) to the shaker and shake hard for 12–15 seconds to chill and dilute. If you skipped egg white, combine all liquid ingredients with ice and shake 12–15 seconds.

Double strain

Discard ice/water from the chilled glass. Double strain the cocktail into the chilled coupe or Nick & Nora glass using a Hawthorne and fine mesh strainer to remove small ice shards and any particulate from the syrup.

Garnish with flamed orange peel

Cut a thick orange peel. Hold peel skin-side down over the cocktail, heat the peel briefly with a lighter or match and quickly squeeze to express oils through the flame over the surface of the drink, producing a brief flamed aroma. Rub the peel around the glass rim and drop it in or rest it on the rim.

Serve

Serve immediately. The drink should present warm smoky-cinnamon aromatics, bright lime acidity, herbal complexity from the Chartreuse, and a smooth tequila backbone — like the controlled burn of an arsonist.