Fumo e Fuoco Cocktail Recipe | Tasting Table
Prep Time:
Cook Time:
10 minutes
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.