Lucky Number 8 Recipe

Optional rim

If you want a slight salty-chili edge, rub the outside rim of the rocks glass with a bit of lime or an orange peel, then dip the rim lightly into smoked salt or chili salt (about 1/4 tsp). Set the glass aside.

Prepare a large ice cube or several large ice cubes and place them in the rocks glass so they're ready when the cocktail is finished.

Halve the fresh red chili lengthwise and remove seeds if you prefer less heat. Reserve half a pepper (about 1/2 piece) for the single-serving cocktail. For more heat, leave some seeds in.

Add the halved/seeded half-chili to a mixing glass.

Add 1/2 oz demerara syrup (or simple syrup) and gently muddle the chili 6–8 times. The goal is to release bright chili oils and aroma without pulverizing it into a paste.

Add 2 oz dark/spiced rum to the mixing glass.

Add 1/2 oz fresh lime juice, 2 dashes orange bitters and 1 dash Angostura (aromatic) bitters.

Add a large handful of ice to the mixing glass and stir for 20–30 seconds with a bar spoon to chill and dilute about 15–20% (the drink should be properly chilled and slightly diluted).

Taste a small spoonful (or do a quick rinse) — if the chili infusion is too faint, briefly stir 5–10 seconds more; if it's too hot, add a splash (1/4 oz) more demerara syrup or a couple drops of water to tame it.

Strain the cocktail over the prepared large ice cube in the rocks glass. Use a fine strainer if you want to catch any tiny chili solids for a silky finish.

Express the orange peel over the glass: hold the peel skin-side down over the drink and give it a firm squeeze to release oils. Run the peel around the rim and drop it in as garnish.

Serve immediately. Advise the drinker to sip slowly to gauge heat; the chili will carry through and warm the palate over time. If the drink is too spicy, suggest stirring in a splash (1/4–1/2 oz) of water or adding a tiny extra bit of syrup to balance.