Spicy Cocktails
Food and Drink

Spicy Cocktails

We’re not suggesting you soak a ghost pepper in water and down that bad boy. (The last thing we need is to people dripping sweat at the bar.) Here’s the key: a well-crafted spicy mixed drink won’t overpower your palate with crazy heat. They are balanced, containing a sweet base with a bit of bite to them. These drinks-with-a-kick are just what you need to take your taste buds on an exciting, unexpected adventure, especially the spicy margarita recipe.


Jalapeño Margarita

Heat Source: Jalapeño

Shake up your favorite marg for the next Taco Tuesday get-together! Margaritas are arguably the third-most favored cocktail in the U.S., following a cool Mojito and beachy Piña Colada, so there’s no surprise that there are tons of variations. But by using this iconic green guy to add another dimension of flavor, ultimately cutting the sweetness of the agave nectar and Grand Marnier, this drink is extremely enjoyable!

How to Make it:

  • Muddle sliced jalapeño (seeds removed) in a cocktail shaker
  • Pour in the following: 1-½ oz tequila, ½ oz Grand Marnier or Brandy-based orange liqueur, 1 oz lime juice, ½ tsp of agave nectar, 1 dash of orange bitters
  • Shake well
  • Strain over ice. Use a slice of jalapeño for garnish



Heat Source: Cayenne Pepper

July 4th is not the only time to break out a firecracker. The classy Daiquiri has a devilish cousin that we gladly invite to the party. The color red immediately signals a few things: daring, sexy, hot. And while this drink’s hue is primarily attributed to the watermelon, one cannot ignore the fact that underneath the sweet top layer lies something more stimulating. With aged rum and orange liqueur, fresh-squeezed lime, and simple syrup, a few dashes of cayenne pepper is sure to take this, otherwise tame beverage, to the next level.

How to Make it:

  • Muddle cubed watermelon chunks in a mixing glass
  • Add the following: 1-½ oz aged rum, ½ oz triple sec, ½ oz lime juice, ½ oz simple syrup, 1/6 tsp cayenne pepper powder
  • Shake until well-chilled
  • Strain into glass. Garnish with a lime wedge


Hot in Rio

Heat Source: Chile slices

Inspired from Brazil’s national drink, the Caipirinha, this piquant cocktail pays homage to its country of origin by using Cachaça, a dry Brazilian liquor derived from freshly pressed sugarcane juice. However, unlike the Caipirinha, Hot in Rio uses the essence of Chile pepper slices instead of only lime wedges. The mixture results in a grassy, citrusy, and spicy drink that will have you asking for another!

How to Make it:

  • In a shaker, muddle ½ oz agave nectar, 3 Chile pepper slices, and 3 lime wedges
  • Add the following to the shaker: 2 oz Leblon cachaça, 1 oz Lime juice, 1 pinch of salt
  • Fill with crushed ice
  • Shake, and pour (unstrained) into a rocks glass
  • Garnish with a Chile pepper slice