Meal/Course - Drink
This non-traditional margarita is a favorite with chilheads at Hot Luck
This is certainly a unique capisicum cocktail. To make Hot and Sour Mix:
to one quart of sour mix add 4 large jalapeños, stems and seeds removed,
diced and let steep for at least 24 hours. Note: This recipe requires
This refreshing drink originated in India, where it is often served for
dessert after a meal of fiery hot curries. I have, of course, spiced up
a drink designed as a cool-down with the hottest chile in the world, the
'Bhut Jolokia', or ghost chile! Fruits such as pineapple, strawberries,
peaches, or pineapples may be added to or substituted for the mangoes.
Here's a modern version of the ancient Mayan drink.
Here’s a kicked-up version of Italy’s famous grape brandy! Keeping chiles’ favorable influence upon digestion in mind, this "hot Grappa" is ideal as a digestive drink after a meal. Note that this recipe requires advance preparation.
'Here is a great way to start a spicy meal!'
This drink looks too good to be legal…but it is, proving that epic July 4th fireworks can be served up in a glass as well as in the sky. Wow your Fourth of July barbecue guests with the Riazul Firecracker. This spicy cocktail, infused with Riazul Premium Silver, was concocted by Jorge Guzman, master mixologist and owner of Ofrenda, the new cantina-themed hot spot in Manhattan’s West Village.
Believe it or not, this spicy beverage is incredibly refreshing in the Caribbean heat. Samuel swears it will cure the "tequila flu."
This particular version of sangrita, or "little bloody drink," comes
from Chapala, Mexico, where the bartenders have not succumbed to the
temptation of adding tomato juice to this concoction, as the
norteamericanos do. The bloody color comes from the grenadine, so this
is truly a sweet heat drink that is also salty. Some people take a sip
of tequila after each swallow of sangrita, while others mix one part
tequila to four parts sangrita to make a cocktail.