Things are heating up around here, and it ain't just cos we're on our fourth watch of Bridgerton this lockdown. Oh no, sugar, we're bringing the fire to happy hour with these 5 spicy cocktails.
Michelada
This is like the beer-based equivalent to a Bloody Mary. Killer for when you're beach-side with a plate of tacos and looking for a bit of extra heat, but it also works when you're chilling at home watching the game/binge-watching Married At First Sight Australia.
You will need:
2 tbsp sea salt + 1 tbsp chilli powder (for the rim)
Juice of 1 lime (about 30mls)
2 dashes of hot sauce
1 dash soy sauce
1 dash Worcestershire sauce
A pinch of pepper
1 ice-cold Mexican beer (Corona vibes)
Lime wedges, to serve
Method: You're gonna need to get that rim good n' spicy, first. Pour your flakey sea salt and chilli powder onto a plate, rim your glass with lime (to it's sticky) and upend your glass into the spicy, salty mix. Then fill your glass with ice, add 2 tbsp lime juice, a couple of dashes of hot sauce, 1 dash soy sauce, 1 dash Worcestershire sauce and a pinch of pepper. You have the option to add in a splash of tomato/clemato juice if you want, for some Bloody Mary vibes. Slowly pour in your ice-cold beer. Decorate with lime wedges, stir it all in and BAM.
Horseradish & Wasabi Gibson
We know we're not the only ones that find the eye-watering nose tingle of wasabi oddly addictive, so we've popped it into our favourite savoury-spiked cocktail to double up the irresistability.
You will need:
70ml Bottle Bar & Shop's Horseradish & Wasabi Vodka
15ml dry vermouth
Cocktail onions (for serving)
Method: Combine that spicy vodka with the vermouth in a cocktail shaker and fill it with a sh*t loada ice. Shake until the outside of ya shaker is frosty (like, so cold you can't hold it anymore) and strain into a chilled coupe glass and garnish with cocktail onions. Get ready for the nose tingle.
Hot Tommy's
We have a lot to thank Mexico for, and this cocktail combines 2 of 'em.
You will need:
50ml Reposado Tequila (try one of our faves)
2 bar spoons of agave nectar
25ml freshly squeezed lime juice
1/2 green chilli
Lime wheel (garnish)
Tajin (rim)
Method: Slice your lime wedge around the rim of your glass and coat it in tajin. Add all ingredients into a cocktail shaker with ice and shake it hard, baby. Double strain into a chilled glass (on the rocks or straight up). Garnish with a lime wheel, and let the heat take you.
Jalapeño Gimlet
This is a fire that won't go out easy. With a hit of sharpness to get those cheeks sucking, and a punch of heat to get 'em watering - the sweet, spiciness of this killer cocktail by Cake n Knife will linger long after you've drained the last drops.
30ml jalapeño simple syrup
60ml gin (you can use any gin ya like, but for extra spice, we'd hit up Sipsmith's Chilli & Lime)
Juice of 1 lime (about 25ml)
Sliced jalapeno for garnish
Method: First, you gotta make that Jalapeno syrup, so add sugar, water (equal parts) and sliced jalapeño to a saucepan. Boil and then remove from the heat and let the mixture steep for about 30 minutes. Then add the ingredients to your ice filled shaker, do your thing and pour into a coupe. Garnish with slices of jalapeño and BOOM. Your night just got LIT.
Empirical Ayuuk Margarita 02
The Copenhagen based Empirical crew are all about flavour, and they never hold back. Their Ayuuk is built around the flavours of Pasilla Mixe, a smoke-dried chilli pepper, sourced directly from Mixe farmers in the mountains of Oaxaca, Mexico. This sh*t hot Margarita is by their pal Nicolaj Pasfall from Holy Fridge, and he's doubled down on the spice by adding Empirical Hot Sauce 02, which focuses on balance and complexity, rather than intensity and spice.
You will need:
60ml Ayuuk
30ml Lime Juice
30ml Agave Syrup (Heavy Agave syrup 50/50 with water)
1 Bar Spoon Hot Sauce 02
4-6 drops Hopped Grapefruit Bitters
Method: Add all ingredients into a shaker. Add ice and hard shake. Fine strain over a big-ass ice cube and garnish with Pasilla Mixe chilli or a lime zest. Watch how Nicolaj does it here.