From Elaine Werns via the PDT Cocktail book. It's sweet, sour and damn spicy. You'll definitely feel it going down. This is also a fine drink with the jalapeño omitted – but definitely give it a try with first!
2 oz. Bulleit bourbon
3/4 oz. fresh lemon juice
1/2 oz. maple syrup
1/4 oz Maraschino
1/4 inch slice jalapeño with a few seeds
1 dash angostura
1 dash orange bitters
Muddle the jalapeño with the maple syrup. Add all other ingredients then shake with ice. Strain into a prepared coupe and garnish with flamed orange twist.