Happy Anniversary! Let's Celebrate with Cocktail Hour.

I know, it's been waaaay too long. I just started up on a new show (a month earlier than expected) and I've been playing catch-up with my everyday, non-work life ever since. And today's post is hardly a good make up for my lack of attention. But I just read this cocktail recipe from the sommelier at Drago Centro, Michael Shearin and I really want it. Right now. At just barely past noon on a Monday.

But it's Noah and my anniversary (3 years ago, can you believe it?) and dammit I think I should get a mid-day drink. Not sure what my boss would think, so...

Maybe I'll just have to stick to the cookies, pastries, candies and tarts that have just been delivered as a "congratulations on the first day of production" treat.

Fumo e Fuoco
Recipe adapted from Michael Shearin, originally from TastingTable.com
Makes 1 drink

¼ Thai Bird's Eye chile pepper
¼ ounce honey syrup (1 part honey dissolved in 1 part hot water and cooled)
2 ounces Dewar's 12-year-old Scotch Whisky
½ ounce fresh lemon juice
Ice

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.