Adding a dash of heat to your drinks is all the rage, and it’s a refreshingly simple way to add a little extra something to otherwise ordinary drinks. Here are our favourite ways to bring the heat to cocktail hour.
1 Spicy Sauvignon (and rosé) – just add jalapeños
The mildly spiced, slightly herbal note of green jalapeños adds a lovely kick to wines, particularly whites such as Sauvignon Blanc and pale rosés. It’s also – don’t let your guests read this – a great way to improve a slightly sub-par wine, especially if you use pickled jalapeños, as we like to do in our jalapeño and rose spritz.
If you aren’t a fan of the pickle tang, fresh chillies work just as well – or even better, slice them and freeze them before serving (just drop them directly into a glass of wine, you only need a couple of slices per glass), to chill as well as infuse flavour. Want to try it in a cocktail? Our spicy clementine margarita recipe muddles fresh jalapeños with tequila, Cointreau and clementine juice.
2 Use a chilli-infused spirit
Classic, simple and a good excuse to try something new. We particularly like Sipsmith’s new Chilli and Lime Gin, which is infused with seven types of chilli, including Scotch Bonnet, Cascabel and the inferno-grade Carolina Reaper, but despite the fiery infusion, it brings a surprisingly mellow heat, perfect for G&Ts.
You could also look for spirits infused with black pepper, wasabi, or horseradish if you want warmth but don’t want to go the chilli route.
3 Crispy chilli oil fat-wash tequila
Wannabe mixologists, this is the one to go for. Crispy chilli oil is the condiment of the moment, and we’re slathering it on everything from chicken burgers to fried eggs, but it also makes one heck of a home-made infusion. The oil not only imparts spicy flavour, but the fat-wash changes the texture of the spirit, making it smoother.
Take a 70cl bottle of your preferred spirit – we like tequila blanco but gin, vodka or white rum would all work well – and put into a sealable jar with 4tbsp oil from a jar of crispy chilli oil (aka chilli crisp). Try and get mostly oil, and leave the crispy bits in the jar for cooking (or drizzling on French toast – epic!). Seal the jar, shake well, then pop in the freezer for 24hr. Spoon off the solidified (or partially solidified) fat, then strain your fat-washed tequila through a muslin cloth or new j-cloth and pour back into the original bottle (don’t forget to add a label!). Mix with triple sec, lime juice and ice to make a spicy margarita, and if you want to add even more kick to it, combine it with number 4…
4 Add a spicy Tajín rim
The cult Mexican chilli and lime condiment is here to stay, thanks in part to the book in quality taquerias spreading across the country, leading to people discovering the joys of the Michelada, a refreshing beer-based cocktail slightly similar to a Bloody Mary.
It’s super easy to do, once you’ve got your hands on some Tajin. Just rub the rims of your glass(es) with lime, sprinkle some Tajín on a plate and dip the lime-soaked rims into the seasoning until well coated. Voila! Spicy bite in every sip. If you can’t find Tajín, mix 1tsp mild chilli powder with 2tsp fine salt and some very finely grated lime zest.
Fun fact: Have you ever wondered why the Sierra brand of tequila has a hat on the lid? It’s not just there to hint at tequila’s Mexican heritage. The deep brim of the hat is designed to hold a generous dash of seasoning (be it salt or Tajín) so you can easily dip a shot glass in for the perfect coat.
5 Splash in the hot sauce
A timeless classic – familiar in that brunch favourite Bloody Mary – and it also works a treat in beer-based drinks (or just in an ice-cold bottle of Desperados) or any cocktail with pineapple or mango juice in.
Gone are the days when Tabasco ruled the roost (though that is still our hot sauce of choice for a BM), look for sauces based on yellow or green chillies for a lighter, fresher and more fruity flavour – we particularly love Eaten Alive’s Jalapeño & Lime and Sauce Shop’s Pineapple Habanero sauces for bringing fresh flavour. Whichever you choose, just check it’s not got garlic as a main ingredient, unless you plan to use your drinks to repel wannabe vampires!
