Some spicy cocktails to warm you up
By Brittney MacDonald, Life & Style Editor
As we get closer and closer to winter, our days of sunshine and warmth are coming to an end. The cold front is shifting in and there isn’t much anyone can do about it except buckle down and strap in! Fortunately, if you find yourself needing a little pick-me-up, here are a few cocktails—modified by yours truly—to bring back the heat!
Here’s the thing—all of these recipes require pepper-infused alcohol. Don’t worry, infusing is super easy to do yourself! Simply pour the alcohol into a sealed jar or container and put the pepper in with it. Taste test it every 30 minutes to test heat levels. It should not take more than two hours unless you’re trying to burn people’s faces off.
Rim of kosher salt
Rim your chosen glass with the kosher salt and fill with ice, then throw everything but the lime wedges in a cocktail shaker. Add some more ice cubes to the tumbler and shake until you feel it get chilly. Strain over the ice and garnish with the lime wedges.
The Ultimate Caesar
Rim and a pinch of Montreal steak spice
1 jigger jalapeno-infused vodka
120 mL Clamato
4 splashes Worcestershire sauce
1 tsp horseradish
Pinch of cracked black pepper
1 lime wedge
1 spicy pickled asparagus
1 spicy pickled bean
Rim your chosen glass with the Montreal steak spice. I suggest using lime juice to get it to adhere. Muddle the horseradish and a pinch of the steak spice into the bottom, then throw in the lime wedge. Next, fill the glass with ice. Pour in the vodka, Worcestershire sauce, and Clamato, then sprinkle the cracked black pepper over top. Stir and garnish with the bean and asparagus. Alternatively, if you prefer, you can garnish it with a quarter of a dill pickle.
1 jigger chili-pepper-infused mezcal
7 mL lime juice
120 mL ginger beer
1 lime wedge
This is a different take on a Moscow Mule. So, if you like sweet and spicy, this is your drink! Pour the Mezcal and lime juice over ice into a mug—preferably a copper one for authenticity, but use what you have. Fill the remaining space with the ginger beer. Stir, then garnish with the lime wedge.