Death Western Recipe

Infusion

Split or lightly crush the dried chili (or slice the small fresh chile) and add it to a small heatproof jar with 1/2 cup honey. Warm the jar gently in a water bath (simmering water, removed from direct flame) for 15–20 minutes to help the chili bloom into the honey. Let cool to room temperature, then taste. If you want a thinner, more pourable consistency, stir in up to 1 tablespoon warm water. Leave the chili in the honey for at least 2 hours, preferably overnight, to intensify flavor. Strain out solids if you prefer a smooth syrup, or leave the chili in for more heat over time.

Measure & combine

If honey is thick, stir or warm it slightly so it mixes easily. In a cocktail shaker add 2 oz mezcal, 0.75 oz freshly squeezed lime juice, 0.5 oz chili‑infused honey, and 0.5 oz orange liqueur (choose one from the rotating options: Cointreau for brightness, Grand Marnier for depth, or Pierre Ferrand curaçao for a spicier, old‑world orange).

Shake

Fill the shaker with ice and shake vigorously for 12–15 seconds until the exterior is well chilled and diluted. This both chills and slightly mellows the honey and tequila smokiness.

Prepare glass

If using, lightly moisten the rim of a rocks or coupe glass with a lime wedge and dip the rim into a pinch of smoked salt (optional). Alternatively, skip the salted rim and proceed with a clean glass.

Double strain & serve

Double‑strain the cocktail into the prepared glass over a large ice cube or neat into a chilled coupe, depending on preference. This removes any bits of chili or ice shards for a silky texture.

Express & garnish

Hold the orange peel skin‑side down over the drink and gently squeeze to express the oils across the surface, then rub the peel around the glass rim and drop it in as garnish. Add a lime wheel on the glass edge or floated on top.

Rotation note

The house rotates orange liqueurs — choose one to match the evening: Cointreau (clean, bright orange), Grand Marnier (aged cognac base, richer), or an orange curaçao (herbal, slightly bitter). Adjust sweetness by selecting the liqueur: richer liqueurs may require a touch less chili‑honey.