I like to imagine a couple of old, windblown fence-riders carrying this spicy infusion along the border in their saddlebags. Depending on how spicy you care to make it, you can remove the seeds for a mellower heat. It’s perfect on its own, or if you want to mix with it, try adding a half-ounce of homemade sour mix (lemon and lime juice, and simple syrup), and a dash of grapefruit bitters for a fiery whiskey sour.
Wrap the star anise in a dishtowel. Using the back of a heavy skillet, bash it two or three times on a cutting board. In a skillet over medium heat, toast the star anise, tossing regularly for about four to five minutes, or until you can smell it. Set aside. In a mixing bowl, combine honey with three ounces of whiskey. Put the mixture into a medium saucepan, and add the jalapeño peppers, anise, and lime rind. Simmer gently for five to seven minutes, and let cool. Add mixture to a clean, one-quart mason jar, and fill with whiskey. Shake to combine, and place the jar in a cool, dark spot for 24 to 48 hours, shaking and tasting for doneness every 12 hours. Strain through a fine mesh strainer, and then again through a coffee filter.