Spicy Smoky Bee Sting

This fiery and smoky cocktail packs a punch with a combination of mezcal, tequila, and hot honey syrup. The Hot & Heavy cocktail recipe originated from the now-closed East Village bar, Pouring Ribbons.

Spicy Smoky Bee Sting

A spicy and smoky cocktail with mezcal, tequila, and hot honey syrup.

4.75 from 20 votes
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Ingredients

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

Instructions

  1. Blend 1 cup local honey and 3 1/2 oz. filtered water in a blender until thoroughly mixed. Pour into a resealable jar.
  2. Add 1/2 serrano chile, halved, stem removed, and 1/2 oz. white wine vinegar to the honey mixture.
  3. Chill the mixture for at least 8 hours and up to 12 hours. The longer the chile is left in the syrup, the spicier it will be.
  4. Remove the chile and chill the syrup until ready to use. The syrup can be made 1 month ahead and kept chilled.
  5. Muddle 3 lemon wedges in a shaker until broken up and juicy but not pulverized.
  6. Add mezcal, reposado tequila, Hot Honey Syrup, Angostura bitters, and Peychaud's bitters to the shaker along with ice.
  7. Shake briefly to chill and dilute, about 10 seconds.
  8. Pour the shaker contents (including ice) into a double old-fashioned glass, top with cracked ice, and garnish with a mint sprig.