Spicy Cocktails

Ingredients

Fire & Brimstone

• 1½ oz. / 45 ml Mezcal Reposado (or regular Mezcal)
• 2–3 small pieces fresh chili pepper (muddle)
• ½ oz. / 15 ml Triple Sec infused with Earl Grey tea
• ⅔ oz. / 20 ml Fresh lime juice
• ¼ oz. / 7 ml Agave syrup
• 2–3 dashes Orange bitters
• Garnish: Lime zest twist
• Shake, Old-fashioned glass with ice

Triple Sec infused with Earl Grey tea

• ½ pint / 8 oz. / 240 ml Triple sec liqueur
• 1 heaping teaspoon Earl Grey tea leaves
• 24 hours in a warm place

Firecracker

• 1½ oz. / 45 ml Aged rum
• 3–4 small cubes fresh watermelon (muddle)
• ½ oz. / 15 ml Triple Sec
• ½ oz. / 15 ml Fresh lime juice
• ½ oz. / 15 ml Simple syrup (sugar syrup)
• Hot sauce or cayenne — to taste (for heat)
• Garnish with a Lime wedge
• Shake, cocktail glass

Swicy Blue

• 1½ oz. / 45 ml Pepper-infused vodka
• ¾ oz. / 20 ml Blue Cura?ao
• 1 oz. / 30 ml Pineapple juice
• ¼ oz. / 7 ml Vanilla syrup
• ¼ oz. / 7 ml Cinnamon syrup
• ½ oz. / 15 ml Fresh lemon juice
• 2–3 thin slices fresh chili pepper (optional, for extra heat)
• ¼ oz. / 5 ml Soy sauce (optional, for umami)
• Garnish with a Pineapple slice and a Chili pepper ring
• Shake, Highball glass with ice

Spicy Mango Colada

• 1½ oz. / 45 ml Aged rum (or 1 oz. / 30 ml unsweetened coconut rum + ½ oz. / 15 ml overproof aged rum)
• 1 oz. / 30 ml Mango pur?e
• ¾–1 oz. / 25–30 ml Cream of coconut (or Coconut condensed milk)
• ½ oz. / 15 ml Fresh lime juice
• Hot sauce — to taste
• Garnish with a Mango slice and a Maraschino cherry
• Shake, Hurricane glass with ice