2 oz. Jimmy Red Straight Bourbon Whiskey
1 oz. freshly squeezed grapefruit juice
.5 oz. jalapeño honey syrup, recipe follows
1 sprig rosemary
Grapefruit peel, two-inch piece with as little pith as possible
For the jalapeño honey syrup:
5 roughly chopped jalapeños
12 oz. raw unfiltered honey
For the jalapeño honey syrup:
In a pint-size Mason jar, combine the jalapeños and honey. Remember: more seeds equals more heat! Cover and let sit at room temperature for two to three days. Strain the honey into a clean Mason jar and seal. Store at room temperature for up to two months.
Combine all ingredients except the grapefruit peel in a cocktail shaker filled with ice. Shake for about 10 seconds (until the shaker is icy and almost too cold to touch). Double strain into a coupe or martini class. Express the grapefruit peel and discard.
The future is bright—and smells like whiskey
