Whether we love our cocktails smooth and neat or with a fruity note, a spicy edge always makes them extra fun.
Durango
At Dos Caminos in New York City, this drink is made with chili-infused El Jimador Blanco Tequila, fresh lime juice, agave and fresh papaya purée. “The Durango cocktail at Dos Caminos is like a spicy margarita kicked up a notch with intense layers of flavor. We infuse El Jimador Blanco Tequila with three different chilies, creating a smooth and spicy kick,” said Matthew Arrants, Beverage Manager at Dos Caminos. “To add another layer of flavor, we finish it off with fresh lime juice and a fresh papaya puree.”
The Stalker
The most popular cocktail on the menu at Bankers Hill Bar + Restaurant, a gourmet-American eatery located in downtown San Diego, The Stalker combines jalapeño-infused tequila, lime, celery syrup, smoked salt and fresh greens on top to create a vibrant, spicy flavor combination.
Maria Verde
At Horsefeather in San Francisco, this spicy cocktail is made with tomatillo, serrano pepper, avocado, white shoyu, and ancho verde. “Our Maria Verde is a lighter and brighter take on the classic Bloody Mary, still with the same savory structure. We use bright and acidic tomatillos and a blend of avocado and fresh serrano peppers for a bit of grassy heat. What makes our Maria Verde really delicious is our use of white shoyu as the savory component and a couple drops of herb oil on top to give it that garden fresh character. People like to see a spice blend on the rim so we opted to use the Mexican classic Tajin because we loved the salty/sour that accompanied the chiles in the blend,” says Dzu Nguyen, bar manager.
Jalapeño Cucumber Mojito
Bad to the Bone BBQ, the first “real pit BBQ” restaurant located in Orange County, offers guests a spicy southern-inspired tequila cocktail perfect to pair with its traditional BBQ dishes. The Jalapeño Cucumber Mojito is made with Jose Cuervo Silver, triple sec, agave nectar, lime juice, sweet ‘n sour, fresh jalapeño and fresh cucumber with a chili lime rim.
Hetch Hetchy
At Last Rites in San Francisco, this drink is made with green chili vodka, green chili liqueur, pineapple, lime, celery, sugar, and sparkling wine. “The Hetch Hetchy cocktail was inspired the beautiful green chili vodka made by St. George spirits in Alameda, and the water source for San Francisco’s fantastic ice – our Hetch Hetchy valley. The St. George’s vodka takes habaneros, serranos and jalepenos and during distillation, capsaicin (what makes those peppers spicy) is being stripped away. What’s left is a spirit that is light, bright, only slightly spicy, vegetal, and immediately makes you crave Mexican food – it is a tomato away from pico de gallo! Our goal with the cocktail was to accentuate that structure. The name Hetch Hetchy, comes from the Miwok hatchhatchie which means “edible grasses.” Our inclusion of fresh celery, lime and pineapple juices are meant to evoke that fresh vegetal quality and balance the spice. We top with sparkling wine and rim the glass with smoked paprika,” says Susan Eggett, general manager.
Spicy Caracol Martini
Available at the Lobby Bar at La Concha Resort in San Juan, Puerto Rico, the Spicy Caracol Martini is made with cucumber and jalapeño infused tequila, fresh lemon juice and house ginger simple syrup. This refreshing cocktail is then shaken and strained over martini glass. One of the most delightful and refreshing cocktails you can ever have in the world, and trust me I have traveled,” says Juan “the Traveler” Noriega, mixologist at the Lobby Bar.
Tequila
At Meauxbar in New Orleans, this drink is made with hibiscus infused tequila, Tattersall grapefruit crema, Pierre Ferrand dry curacao, Giffard Pinneapple liquor, lime juice, simple syrup, and is finished with a dash of Bitterman’s Hellfire Bitters. It’s then garnished with a smoked salt mixture consisting of cayenne, salt, cinnamon, and smoked paprika. “Meauxbar’s ‘tequila’ cocktail was made as a riff of one of my favorites; the margarita. In New Orleans, many see this as more than a “summer drink”, and tend to enjoy (many of) them year round. Our version was made with those who do and do not love tequila in mind—you get the refreshing and crisp qualities of the traditional margarita, but with an addition of spice and fruit from the hibiscus, pineapple, and habanero bitters. We finish off the cocktail with a grapefruit segment that is sprinkled with our own house “spice” blend (smoked paprika, salt, cayenne, and cinnamon) to add a little more depth to the heat. And if you happen to like things extra spicy…we got you,” says Gillian White, bar director.
Mayan Heat
Princess Cruises partnered with mixologist Rob Floyd to create new cocktails inspired by the destinations the cruise line includes on its itineraries. Mayan Heat includes Patrón Silver tequila, Triple Sec, lime juice, agave syrup, and muddled jalapeño. The drink is shaken in a mixing tin after the jalapeño is pressed with a muddler, to release the oil that brings the heat. “When you taste something spicy it registers in your mind that your body is in pain, so your brain releases dopamine to make you feel good. Spicy is not a taste, it’s a sensation – one that take you on a bit of a roller coaster ride,” says Rob Floyd.
Red Hot Aji Panca
Available at Boleo in Chicago, this drink is made with Aji Panca spicy pepper-infused Stoli vodka, Pineau des, Charentes, Amaro Nonino, Mole Bitters, saline; stirred and served up with an orange peel expression. “This is a spicy, martini riff utilizing aji panca, a spicy red pepper native to Peru. It’s into the vodka for a few days and strained off. Pineau des Charantes is a French ‘aperitif’ or fortified wine, where grape juice is ‘spiked’ with brandy. It is usually fairly sweet, and low in alcohol. Amaro Nonino is on the sweeter and nuttier side of the Amaro family, and the Mole Bitters add chocolate notes and bring a bit more heat to the cocktail,” says beverage director Josh Relkin.
New Year, New You
At Genever, the Filipina women-owned and run cocktail bar in LA’s historic Filipinotown, the new winter cocktail list from lead bartender Jessie Smyth features this spicy concoction, New Year, New You. Featuring gin-spiced Partida Blanco tequila, and Gem + Bolt mezcal (infused with juniper, orris root, Annatto seed, cardamom, coriander, black pepper, bay leaf), Datu Puti vinegar shrub with orange peel, fresh squeezed orange juice and served on crushed ice and garnished with “gin spices.” Datu Puti is a spiced Filipino vinegar infused with chills, and at Genever, it’s made into a ‘shrub’ with agave and orange peel. It’s tangy, spicy, fruity and complex, and as a bonus is just as delicious if made in an alcohol-free version, using a spritz of soda instead of the spirits.
Green Chili Gimlet
At 80 Proof in Chicago, this drink is made with green chile vodka, simple syrup, lime, tajin rim, poblano pepper. “Our guests love simple yet classic cocktails, so we decided to try this festive riff on a traditional gimlet (inspired by our friends at St. George Spirits), and it has been a success! Swapping out gin or standard vodka for St. George’s Green Chile Vodka brings in three flavor pillars – vegetal, spicy and sweet – and is balanced with a salted Tajin rim. Our pepper garnish is not only a unique contrast to the drink’s color, but also a nod to its fiery boldness,” says Tim Ryll, bar director at Four Corners.
The Kickback
At HALL in New York City, this drink is made with Bittermens Xocolatl mole bitters, Angostura bitters, jalapeño agave syrup, Woodford Reserve bourbon, and served in a rocks glass over ice. “A classic Old Fashioned made the right way is one of my favorite drinks to have. Over the years I have fallen in love with a modern classic The Revolver, which is a take (on an Old Fashioned) built with orange bitters, a coffee liquor and bourbon, so this drink stems from both. The Kickback is a nod to the revolver as a the kickback from a gun with the heat of the jalapeño that comes through in the drink. It balances it perfectly with the spirit forward yet subtle sweetness from the Woodford Reserve Bourbon and the warmth that comes through from the fresh jalapeño agave makes it the perfect sipping cocktail especially for this time of the year,” says Jason Rodriguez, beverage director and operations manager at HALL.
Salt Winds
This cocktail via Chris Burmeister, lead bartender at Citizen Rail in Denver, Colorado, gets its zing from house made habanero honey and is blended with Singani 63, a one-grape Bolivian brandy, that carries notes of floral and herbs. The addition of the peppery flavor from the Amaro Nonino combined with a splash of Saison helps balance out the sweetness, resulting in a punchy yet refreshing cocktail. Salt Winds is served up in a Nick & Nora glass and is garnished with pink sea salt. “Singhai is not a well-known brandy, so the idea behind Salt Winds was to create a loose riff on a spicy margarita, a familiar cocktail that continues to be wildly popular. Singhai by itself is quite floral but when paired with the habanero honey, it creates the perfect balance of sweet and spicy. It’s a great way to introduce guests to new spirit,” said Chris Burmeister.
Green Intensity
At STK Las Vegas and STK Los Angeles, the Green Intensity features Grey Goose mixed with fresh lime, jalapeno and basil. “The Green Intensity is the cocktail for those looking to kick their meal up a notch. The heat from the jalapeno is intensified by the Grey Goose offering guest a savory departure from sweeter cocktails,” says Amanda Barton, STK mixologist.
Spicy Pineapple Margarita
At Slater’s 50/50 Las Vegas, this margarita combines Olmeca Altos Plata tequila, Ancho Reyes smokey chile liqueur, pineapple and citrus with Tajin. “Add a little heat to your meal by pairing our spicy pineapple margarita with any of our signature dishes. The citrus and spice compliment one another to create a one-of-a-kind flavor,” says Cindy Sun, Slater’s 50/50 Las Vegas general manager.
Skinny Diablo
“The Skinny Diablo cocktail at Mastro’s New York City has the kick customers are looking for in a spicy beverage. The jalapenos paired with red bell pepper and agave leaves your pallet with a spicy and sweet balance,” says Robbi Jo Oliver, director of wine and spirits at Mastro’s New York City.
Spicy Lemongrass Cocktail
At FARM in Bluffton, South Carolina, the spicy lemongrass cocktail is a refreshing winter cocktail. Beverage director Josh Heaton makes the base of this cocktail by allowing grapefruit zest and lemongrass to rest in a spoonful of intensely aromatic, slightly bitter oleo sacrum – this allows the lemongrass and grapefruit to release their oils. It is then added to vodka, the base spirit, as well as a little Saint Germain that adds a subtle floral sweetness. To finish, it’s shaken with a couple of slice of fresh jalapeño and a squeeze of lime. Heaton, adds, “the jalapeño creates a fresh, vegetal heat that sticks with you sip this otherwise bright, tangy beverage.”
