Step 1

Finely grate the zest of 1 medium lemon (about 2 teaspoons); reserve the lemon for the cocktail. Place 1/4 cup honey, 1/4 cup water, and 1 pinch kosher salt in a small saucepan. Bring to a boil over medium-high heat, stirring until the honey and salt dissolve. Turn off the heat, add the lemon zest, and stir to combine.

Step 2

Pour into a heatproof airtight container and let cool until warm, about 10 minutes. Cover and refrigerate until cold, at least 1 hour or preferably overnight.

Step 3

Refrigerate or freeze a 4-ounce or larger coupe glass for at least 5 minutes.

Step 4

Juice the zested lemon until you have 1 ounce. Cut 4 (1/4-inch-thick) rounds from 1/2 medium jalapeño. Place 2 of the rounds in a cocktail shaker and gently muddle with a muddler or wooden spoon. Add the lemon juice, 2 ounces gin, and 1 ounce of the honey-lemon syrup. Fill the shaker with ice, seal, and shake until the outside of the shaker is very frosty, about 20 seconds.

Step 5

Pour through a fine-mesh strainer into the glass. Garnish with the remaining 2 jalapeño rounds.