Monday, February 13, 2012

Spice is Nice!

I am a fan of spicy cocktails! Extra horseradish and pepper infused vodka are a must in my bloody marys! There are so many great ways to combine sweet and spicy together in innovative ways. I will often draw inspiration from one of my favorite salsa recipes that combine the sweetness of fruit amd the spice of chile peppers.

That being said, I browsed the 'net and found a couple of recipes I am looking forward to trying-


Photo: Ariana Lindquist

Julian Cox, a bartender at the Los Angeles restaurant Rivera, gave us the recipe for this colorful cocktail, which takes its smoky flavor from puréed chipotle chiles in adobo and its sweetness from ginger syrup. To make your own ginger syrup, boil 1/3 cup sugar and 1/2 cup water with one 2” piece of peeled and smashed ginger for 5 minutes. Strain and refrigerate.

1/2 oz. fresh lemon juice
1/4 oz. agave nectar
1/4 oz. ginger syrup
1 tsp. puréed canned chipotle in adobe
1/2 lime, quartered lengthwise
2 oz. mezcal or white tequila
1 strip red bell pepper, for garnish
1 small piece beef jerky, for garnish

1. In a cocktail shaker, combine lemon juice, agave nectar, ginger syrup, chipotle purée, and lime wedges. Using a muddler or a wooden spoon, muddle ingredients.

2. Add 1 cup cubed ice and pour in mezcal; stir. Transfer mixture to a cocktail glass and garnish with bell pepper and beef jerky.



1/4 cup peeled and chopped fresh mango
1 to 4 slices jalapeño, to taste
1 teaspoon simple syrup
Handful of ice
1 1/2 ounces vodka
Splash St. Germain (French elderflower liqueur)
Muddle mango, jalapeño and simple syrup in the bottom of a shaker. Add vodka and St. Germain and shake well. Strain into chilled martini glass and garnish with jalapeño slice.
*To make simple syrup, combine 1 cup water and 1 cup sugar in a small pan over medium heat. Cook, stirring, until sugar is dissolved. Remove from heat and cool completely.