Adapted from Spice & Ice: 60 Tongue-Tingling Cocktails by Kara Newman
- 1 ounce habanero-infused Calvados (recipe below)
- 1 ounce The Balvenie Single Malt Scotch Whisky
- ½ ounce amaretto
- ¾ ounce lemon juice
- Lemon twist, for garnish
Combine ingredients in a shaker with ice. Shake vigorously and strain into an ice-filled sour glass.
- 1 habanero pepper, sliced
- 1 cup Calvados
Steep the habanero in the liquor for about 2 hours and then remove the pepper. Makes enough for several cocktails.