Catching Hell Recipe

Make the infused syrup

Combine 0.5 cup honey and 0.5 cup water in a small saucepan over medium-low heat. Stir until the honey dissolves and the mixture is just warm; do not boil. Add the sliced red chile to the warm honey-water and simmer very gently for 5 minutes to release heat and flavor. Remove from heat and let steep for 30 minutes for a moderate heat level (longer for more heat). Strain out the chile slices through a fine mesh sieve or cheesecloth, pressing gently to extract liquid. If desired, stir in 0.5 teaspoon fresh lemon juice to brighten the syrup. Cool to room temperature before using. Makes roughly 6 ounces.

Dry shake (if using egg white)

If you are using egg white for texture, add 2 oz mézcal, 0.75 oz red pepper honey syrup, 0.75 oz fresh lemon juice, 0.5 oz egg white, and 2 dashes Angostura bitters to a cocktail shaker. Do a dry shake (no ice) vigorously for 15–20 seconds to emulsify and build foam.

Wet shake

Add a generous handful of ice (about 1 cup) to the shaker. Shake vigorously for 15–20 seconds until well chilled and the exterior of the shaker is frosty.

Strain and serve

Double strain into a chilled coupe or rocks glass over a large ice cube (if serving on the rocks) using a fine mesh strainer to remove ice shards and any solids. If you skipped egg white, simply combine ingredients with ice and shake until chilled, then strain.

Finish

Express a lemon twist over the drink to release oils, rub the rim lightly with the peel, and drop the twist into the drink. Garnish with a thin red pepper slice or a small pinch of smoked salt on the foam/ice if desired. Serve immediately.