In a small saucepan combine 1 cup granulated sugar and 1 cup water. Heat over medium, stirring occasionally until the sugar fully dissolves and the mixture comes just to a simmer (do not boil vigorously).

Infuse

Add the halved, seeded (or unseeded if you want more heat) habanero to the syrup. Reduce heat to low and simmer gently for 3 minutes to release flavor, then remove from heat.

Steep and cool

Allow the habanero to steep in the syrup for 30–60 minutes, tasting periodically until you reach the desired heat level. Remove the habanero to stop further infusion.

Strain and store

Strain the syrup through a fine mesh sieve or cheesecloth into a clean container. Cool completely, then refrigerate in a sealed bottle for up to 2 weeks.

Cocktail Assembly

Prepare glass (optional rim)

If you like a salted or Tajín rim, rub the outside edge of a rocks or coupe glass with the lime wedge and dip the rim into salt or Tajín. Set glass aside.

Add ingredients to shaker

In a cocktail shaker add 2 oz mezcal, 0.5 oz triple sec (or Cointreau), 0.5 oz St. Germain, 0.75 oz fresh lime juice, 1 oz fresh orange juice, 0.75 oz Siete Lemon (or 0.75 oz lemon-lime cordial), 0.5 oz habanero simple syrup, and 1 dash bitters.

Dry shake (optional)

For a slightly foamy, integrated texture, give the closed shaker a 5–7 second vigorous dry shake (no ice). This helps emulsify the St. Germain and citrus.

Shake with ice

Add about 1 cup of ice to the shaker and shake vigorously for 10–15 seconds until the shaker is very cold to the touch and well-chilled.

Double-strain and finish

Double-strain the cocktail into the prepared glass (over fresh ice if using a rocks glass, or neat into a chilled coupe). If you prefer a gentle smoke accent, grate a tiny pinch (about 1/8–1/4 tsp) of smoked chili flake over the top.

Garnish

Express an orange peel over the drink to release oils, then drop the peel in or rest a lime wheel on the rim. Serve immediately.