Things are heating up around here, and it ain't just 'cos we're on our fourth watch of Bridgerton. Oh no, sugar, we're bringing the fire to happy hour with these five 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/binging Married At First Sight Australia.
You will need:
- 2 tbsp sea salt + 1 tbsp chilli powder, for the rim
- Juice of 1 lime (about 30ml)
- 2 dashes 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 flaky sea salt and chilli powder onto a plate, rim your glass with lime (so it's sticky) and upend your glass into the spicy, salty mix. Then fill the glass with ice, add 2 tbsp lime juice, the hot sauce, soy sauce, Worcestershire sauce and pepper. You have the option to add in a splash of tomato/clamato juice if you want, for some Bloody Mary vibes. Slowly pour in your ice-cold beer, dcorate 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 of things to thank Mexico for, and this cocktail combines two of 'em - tequila and Tajín, baby!
You will need:
- Tajín, for the rim
- 50ml reposado tequila (try one of our faves)
- 2 bar spoons agave nectar
- 25ml freshly squeezed lime juice
- 1/2 green chilli
- Lime wedge, for garnish
Method: Slice your lime wedge around the rim of your glass and coat it in Tajín. Add all ingredients into a cocktail shaker with ice and shake it hard. Double-strain into a chilled glass (on the rocks or straight up). Garnish with a lime wedge, 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 jalapeño, for garnish
Method: First, you gotta make that Jalapeno syrup, so add esugar, water (equal parts) and sliced jalapeño to a saucepan. Boil, then remove from the heat and let the mixture steep for about 30 minutes and strain. 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.
Habanero Texas Mule
When we want a spirit that'll really bring the heat, our go-to is Horse With No Name, a bourbon infused with habanero pepper. It's not for the fainthearted - which means it's perfect for us...
You will need:
- 50ml Horse With No Name Bourbon
- 40ml ginger beer
- 1 dash lemon juice
- Habanero pepper, for garnish
Method: Add all ingredients to a lowball glass over ice and stir. Garnish with the pepper. Pure fire!