Devil’s Cocktail

1½ oz gin
½ oz Paula’s Texas Lemon
½ oz St. Germain elderflower liqueur
½ oz lime juice
½ oz honey jalapeño syrup
4 dashes Angostura bitters
2 slice jalapeño

In a mixing glass, muddle one jalapeno slice with the bitters and discard (this leaves hot residue in the glass). Add gin, Paula’s Texas Lemon, St. Germain, lime juice, syrup, and ice and shake very well. Strain into martini glass and garnish with a jalapeno slice.

For the honey jalapeno syrup: Dissolve 1 part honey with 1 part water over heat. Add 1 or more chopped jalapeno peppers to suit your heat index. Remove from heat and steep until cool, strain solids.