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Ingredients
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Cocktail
Spicy honey syrup (makes ~6 oz)
Method
Spicy honey syrup (prepare ahead)
- 1
- 2
Add the sliced chilies and red pepper flakes to the syrup. Stir and let steep at room temperature for 15–30 minutes for mild heat; longer (up to 1 hour) for more pronounced spice.
- 3
Taste and adjust: if syrup is too hot, add a bit more honey; if too mild, add another pinch of chili or let steep longer. Strain out solids through a fine mesh sieve before using. Keeps refrigerated for up to 2 weeks.
Cocktail
- 4
Measure & combine
Add 2 oz Xicaru mezcal, 0.75 oz Lucky Falernum, 0.5 oz spicy honey syrup, and 0.75 oz fresh lime juice to a cocktail shaker.
- 5
Add bitters & ice
Add 2 dashes Angostura bitters and fill the shaker with ice (about 1 cup).
- 6
Shake
Shake vigorously for 12–18 seconds until the shaker is very cold to the touch and the exterior shows frost.
- 7
Strain
Double-strain into a chilled coupe or rocks glass over fresh ice (optional if you prefer served up). Use a fine mesh strainer to catch any small ice shards or pulp.
- 8
Garnish & finish
Garnish with a lime wheel on the rim or express and flame a lime zest over the drink for an aromatic finish. Serve immediately.
- 9
Tasting notes: smoky mezcal combined with the warm spice of falernum and the sweet-heat of the spicy honey syrup, brightened by lime juice and balanced with bitters.