Combine 1 cup granulated sugar and 1 cup water in a small saucepan. Split the half habanero, remove seeds if you want milder heat (keep seeds for more heat), and add the pepper to the pan. Bring to a gentle simmer over medium heat, stirring until sugar dissolves. Remove from heat, cover, and let steep for 30–45 minutes, tasting after 20–25 minutes for desired heat. Strain out pepper and let syrup cool. Store refrigerated in a sealed jar for up to 2 weeks.

Cocktail

Dry shake (if using egg white)

If using egg white, add 0.5 oz egg white, 2 oz rum, 0.75 oz lime juice, 0.75 oz habanero syrup, 0.5 oz orange liqueur, 1 oz pineapple juice, and 2 dashes Angostura bitters to a cocktail shaker without ice. Dry shake vigorously for 15–20 seconds to emulsify and build foam.

Wet shake

Add a good handful of ice (about 1 cup) to the shaker. Shake hard for 12–15 seconds until the shaker is very cold to the touch.

Strain and serve

Double strain the cocktail into a chilled coupe or rocks glass (if serving on the rocks, use fresh ice). If not using egg white, combine all liquid ingredients with ice and shake 12–15 seconds, then strain.

Finish and garnish

Express a small twist of lime oil over the drink (optional) and lightly float a thin slice of habanero on top or skewer it with a pineapple leaf or lime wheel. Serve immediately and advise guests the heat level.