1 hollowed out lime half (save the lime when you juice it for the cocktail)
1 teaspoon brown sugar
1 tablespoon mezcal (approximate amount, depends on the size of your lime half)
Food grade citrus essential oils (optional)
Make the cranberry syrup: Put the cranberries in a small saucepan and muddle well to release the juices. Add the sugar and water, and bring to a boil. Let boil for 3 minutes. Reduce to a simmer and simmer for 10 minutes.
Remove from the heat and stir in the tequila. Leave to cool then strain twice, and store in the fridge until ready to use.
Prepare cocktail and garnish: Fill a rocks glass with crushed ice.
Pour over the honey bourbon and lime juice. Fill almost to the top with ginger beer.
Drizzle the cranberry syrup over the top (you may need to shake the container of syrup to loosen it for pouring).
Put brown sugar in your lime half, and use the back of a spoon to spread the sugar all around the inside. Gently place the lime half on top of the drink, hollowed out side facing up.
Fill the lime half with mezcal. If using, put a couple of drops of the food grade citrus essential oils over the top of the mezcal, and spread a drop or two around the rim of the lime half.
Use a stick lighter to light the garnish. Let it burn for 10 seconds, then use a spoon to dunk the lime half into the drink to put out the flame and get the mezcal into the drink.
Essential oils will help get you the big, impressive flame that burns. However, if you don't want to use essential oils just use a cook’s blow torch to burn the mezcal and lime — you'll get the same smokey taste and aroma, it just won't burn as high or as long.
Safety first - keep a large bowl of water nearby just in case of any mishaps. Do not make this garnish if you’ve already consumed alcohol.
Disclaimer: Wear gloves when handling essential oils. If applied directly to the skin and then exposed to heat, they can on occasion cause chemical burns.