The Russians are the true inventors of pepper vodka and they flavor 
their vodka most commonly with cayenne. Any type of small fresh or dried 
chile pepper that will fit in the bottle will work. Be sure to taste it 
often and remove the chiles when it reaches the desired heat--the longer 
the chiles are left in, the hotter the vodka will get! Serving 
Suggestions: Serve over ice or in tomato juice for an “instant” bloody 
mary. Note: This recipe requires advance preparation.

This slightly crazy, alcohol-charged tropical drink is perfect for a Hot 
Luck party. Remember to serve only one of these per guest per hour.

"This recipe was given to me by a Hawaiian acquaintance," says Norma Kalina of Van Nuys, California.

For some reason, habanero chiles work particularly well with fruits. 
These daiquiris will delight chileheads, who will probably suggest 
adding more habanero to the blender! For a non-alcoholic version of this 
drink, substitute pineapple juice for the rum and decrease the sugar to 
3 tablespoons. From the article Perfectly Pungent Peaches by Dave DeWitt here.

A Naga Jolokia Bloody Mary just sounds like manly fun and a great way to fire up a classic with hot new blood. This recipe features the Henry Family Farm Varietal Chile Extracts Ghost Pepper Extract made by David Rosengarten. This is a party-sized recipe suitable for a punchbowl. Read the entire article by Mark Masker here.

This recipe appears in the Burn! Blog article ManBQue: Shut the F%ck Up and Grill, courtesy of ManBQue.com. Serve in Meat Shot Glasses, recipe here.

Andy Householder, the Owner of Hi-Co Western Products prescribes the following hot tea for a cold that won't go away.