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Hot & Heavy

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Instructions

Blend 1 cup honey, preferably local, and 31⁄2 oz. filtered water in a blender until thoroughly mixed. Pour into a resealable jar. Add 1⁄2 serrano chile, halved, stem removed, and 1⁄2 oz. white wine vinegar. Chill at least 8 hours and up to 12 hours (the longer you leave in the chile, the spicier the syrup will be). Remove chile; chill until ready to use. Do Ahead: Syrup can be made 1 month ahead. Keep chilled. Muddle 3 lemon wedges in a shaker until broken up and juicy but not pulverized. Add 1 oz. mezcal, 1 oz. reposado tequila, 1⁄2 oz. Hot Honey Syrup, 1 dash Angostura bitters, and 1 dash Peychaud’s bitters to shaker along with ice. Shake briefly to chill and dilute, about 10 seconds. Dump shaker contents (including ice) into a double old-fashioned glass, top with cracked ice, and garnish with a mint sprig.

Ingredients

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  • honey Notes: 1 cup, preferably local
  • 1⁄2 serrano chile Notes: halved, stem removed
  • 1⁄2 oz. white wine vinegar
  • Lemon wedges Notes: 3, each 1⁄8 of a lemon
  • oz. mezcal Notes: 1, preferably Del Maguey Vida
  • oz. reposado tequila Notes: 1, preferably Siete Leguas
  • 1⁄2 oz. Hot Honey Syrup
  • Angostura bitters Notes: 1 dash
  • Peychaud’s bitters Notes: 1 dash
  • Mint sprig Notes: for serving