Step 1Stem and roughly chop the chiles. Pulse the chiles and garlic in a food processor or use a mortar and pestle to mash them to a paste. You need about 2 tablespoons of chile paste.
Step 2Scrape the paste out into a small saucepan, add the whiskey and heat over low heat until warm. Add the lemon zest and juice, vinegar, bay leaf, salt and 2 to 3 tablespoons of olive oil (you can add extra garlic if you want it more garlicky). Simmer until aromatic, 2 to 3 minutes. Remove from the heat and lightly whisk in the rest of the oil.
Step 3Pour into a sterilized jar and refrigerate for at least a few days for the flavors to mingle. The oil will be hot at first, but you'll find it will settle and mellow later.