Fumo E Fuoco Cocktail Recipe

Ingredients

• 1⁄4 Thai Bird's Eye chile pepper
• 1⁄4 ounce honey syrup (1 part honey dissolved in 1 part hot water and cooled)
• 2 ounces Dewar's 12-year-old Scotch Whisky
• 1⁄2 ounce fresh lemon juice
• Ice

Directions

1. In a cocktail shaker, muddle the chile with the honey syrup (go easy: more muddling means more heat). Add the Scotch Whisky and lemon juice, and fill the shaker with ice. Stir until thoroughly chilled, strain the cocktail into an ice-filled rocks glass and serve.