Bloody Marys, look out! There's a new gang of spicy drinks around. Perfect for summer, these drinks match the high July temps with their heat in a deliciously refreshing way. The key is to balance the spice of the drink with some cooler opposing ingredients, like matching muddled jalapeno with pear or a sprinkling of cayenne pepper with watermelon. Throw in some alcohol and you have a perfect cocktail that will leave your mouth happily surprised without being full of flames.
Here are a few of our favorites, but these are definitely adaptable. Just follow a simple matching method - one part heat, one part cool, a little sweetness and a healthy portion of alcohol. Play around and let us know what spicy new creations you concoct!
1/2 oz Agave Nectar
1 oz Fresh Lime Juice
1/2 oz Prickly Pear Puree
1 medium Jalapeño Slice
1/4 oz Amaretto
1 Lime Wheel (garnish)
Place all ingredients, except Amaretto in a shaker, muddle Jalapeño, add ice, and shake vigorously. Strain over fresh ice into a rocks glass, float Amaretto on top, garnish with a lime wheel, and serve!
1 oz Triple Sec
1 oz freshly squeezed Lime Juice
1 oz Simple Syrup
3-4 Watermelon chunks
1 teaspoon Cayenne Pepper
Muddle watermelon chunks in a shaker. Add ice and rest of the ingredients and shake. Strain and serve in a chilled dizzy cocktail glass. Garnish with a small piece of watermelon on a pick.
1.5 oz. SKYY Infusions Ginger
0.5 oz. Small, De-seeded Habanero Pepper Slice
0.75 oz. Agave Syrup
0.75 oz. Fresh Lime Juice
Candied Ginger
Gently muddle pepper slice in cocktail shaker. Add the rest of the ingredients, with the exception of candied ginger, with ice. Shake vigorously and strain into a cocktail glass. Garnish with candied ginger on rim of glass.
1 oz Triple Sec
1 oz freshly squeezed Lemon Juice
1 oz Simple Syrup
3-4 Cantaloupe chunks
1-2 Jalapeño slices
Muddle cantaloupe and jalapeño slices in a shaker. Add ice and rest of the ingredients and shake. Strain and serve in a chilled dizzy cocktail glass. Garnish with a small piece of cantaloupe on a pick. (The juice from the pickled jalapeños can be used instead of the slices – to taste.)
The Prickly Margarita (pictured)
2 oz Cabo Wabo Anejo1/2 oz Agave Nectar
1 oz Fresh Lime Juice
1/2 oz Prickly Pear Puree
1 medium Jalapeño Slice
1/4 oz Amaretto
1 Lime Wheel (garnish)
Place all ingredients, except Amaretto in a shaker, muddle Jalapeño, add ice, and shake vigorously. Strain over fresh ice into a rocks glass, float Amaretto on top, garnish with a lime wheel, and serve!
Firecracker
3 oz SKYY Vodka1 oz Triple Sec
1 oz freshly squeezed Lime Juice
1 oz Simple Syrup
3-4 Watermelon chunks
1 teaspoon Cayenne Pepper
Muddle watermelon chunks in a shaker. Add ice and rest of the ingredients and shake. Strain and serve in a chilled dizzy cocktail glass. Garnish with a small piece of watermelon on a pick.
Sweet Heat
Created by Alex Straus of Suite 700 at the Hotel Shangri-La in Los Angeles1.5 oz. SKYY Infusions Ginger
0.5 oz. Small, De-seeded Habanero Pepper Slice
0.75 oz. Agave Syrup
0.75 oz. Fresh Lime Juice
Candied Ginger
Gently muddle pepper slice in cocktail shaker. Add the rest of the ingredients, with the exception of candied ginger, with ice. Shake vigorously and strain into a cocktail glass. Garnish with candied ginger on rim of glass.
Fiery Fiesta
3 oz SKYY Vodka1 oz Triple Sec
1 oz freshly squeezed Lemon Juice
1 oz Simple Syrup
3-4 Cantaloupe chunks
1-2 Jalapeño slices
Muddle cantaloupe and jalapeño slices in a shaker. Add ice and rest of the ingredients and shake. Strain and serve in a chilled dizzy cocktail glass. Garnish with a small piece of cantaloupe on a pick. (The juice from the pickled jalapeños can be used instead of the slices – to taste.)
Comments
Trying the Firecracker right now. It's good, kind of like a watermelon Bloody Mary. The teaspoon of cayenne is quite spicy; I would recommend starting with 1/2 teaspoon.
I tried making this before with Absolut Peppar instead of the plain vodka and cayenne, but it wasn't the same.
Jul 23, 2011 at 1:37 PM
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