Cut the pepper in half. (Don't touch your eyes when handling it, lest you end up like us, typing with one eye swollen, on fire with pepper oil.) Add it to a jar with the Scotch and let sit for 5 to 10 minutes. Remove the pepper. (Trust us, the Scotch gets hot.)
To a shaker with ice, add 4 ounces of the infused Scotch, lemon juice, marmalade and bitters and shake vigorously. Strain into a martini glass. Garnish with the tiniest slice of pepper. Sip slowly and keep a fire extinguisher on hand. (Reserve the remaining infused Scotch for future cocktails.)
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