Detonator Recipe

Combine 0.5 cup honey and 0.5 cup hot water in a small saucepan or heatproof jar. If using a fresh chile, slice it and add to the honey mixture; if using red pepper flakes, add a generous pinch. Gently heat over low heat just until the honey dissolves and the mixture is warm (do not boil).

Remove from heat, cover, and let steep for at least 15–30 minutes for a mild heat. Taste and adjust: add more chile or flakes for more heat. Strain out solids if used. Transfer to a sealed container — will keep in the refrigerator for 2–3 weeks.

Measure 0.5 oz of this hot honey simple syrup per cocktail.

Chill glass

Place an old-fashioned glass in the freezer for a few minutes or fill it with ice water while you prepare the drink to chill it lightly.

In a cocktail shaker, add 2 oz Elijah Craig Small Batch bourbon, 0.75 oz fresh lemon juice (about half a lemon), 0.5 oz hot honey simple syrup, and 2 dashes Angostura bitters.

Add a couple of large ice cubes to the shaker, cap it, and shake vigorously for 10–12 seconds to chill and slightly dilute the cocktail.

Discard the ice water from the chilled old-fashioned glass (if used). Place one large clear ice cube or a rock in the glass.

Strain the shaken cocktail over the large ice cube into the glass using a fine strainer to catch any pulp or small shards of ice.

Express the oils from a lemon twist over the drink by holding the twist over the glass and pinching it so the citrus oil sprays onto the surface; rim the glass lightly with the peel and drop it in as garnish.

Serve immediately. The hot honey adds a gentle spicy-sweet counterpoint to the bourbon; stir once or twice while drinking if the syrup settles.