Tasting Table LA: Fumo e Fuoco

Recipe adapted from Michael Shearin

Fumo E Fuoco
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Fumo e Fuoco, adapted from Michael Shearin
Servings
1
drink
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.
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