Spicy flavors are stepping out of the kitchen and taking over our drinks, popping up in everything from cocktails to soft drinks, and even coffee and tea. This isn’t just a passing fad—it’s part of a bigger movement towards bold, complex flavors
While many reach for a spicy Margarita with a splash of hot sauce, there are countless ways to incorporate spice thoughtfully without overpowering the drink. Here’s how I love to work with spice to craft bold, flavorful cocktails that bring just the right amount of heat.
How To Make a Cocktail Spicy?
1. Fresh and Dried Chilies: Endless Varieties for Infusion
Chilies themselves, whether fresh or dried, can add a robust flavor and adjustable level of heat.
Dried chilies are ideal for infusions. Their variety offers a range of flavors and heat levels, making them perfect for infusing into alcohol, creating a chili syrup, or adding into a cordial. However, remember that capsaicin (the heat component) can diminish over time in alcohol so make sure to store your chili-infused spirits in the fridge and to use them within a month. Chipotle, Ancho, Morita… There is always a chili that’s right for your drink.
Fresh chilies add heat along with a bright, crisp taste. They’re excellent for infusions, syrups, and for muddling directly into the cocktail. Start with just one slice or a small amount—chili heat can be unpredictable, and it’s hard to tone down once it’s in!
Although you can use any type of fresh chilies you want, we recommend starting with Jalapeño if you’re not yet experienced with this type of product.
Jalapeño is a versatile powerhouse. It has become a star in the world of cocktails, adding just the right amount of heat and a fresh, green flavor. It’s incredibly versatile—use it fresh, muddled, or infused to bring a crisp spice that doesn’t overpower. In fact, jalapeño’s moderate heat makes it ideal for beginners who want to experiment with spice.
- How to Use: Start by muddling a slice or two in your cocktail shaker, infuse jalapeño in simple syrup for a balanced sweet heat, or add it directly to tequila or vodka for a spicier infusion. Keep in mind that the seeds hold the most heat, so if you’re looking to tone it down, simply remove them before muddling or infusing.
- Perfect Pairings: Jalapeño works wonders in classic cocktails like the Margarita, where it complements lime’s acidity, or in a refreshing Mojito for a twist on the minty drink. Its popularity has surged worldwide, and with its well-rounded flavor, it’s no wonder this pepper is a “powerhouse” ingredient for spicy cocktails.
2. Hot Sauces: Select with Care
Hot sauces are a simple way to add spice, but not all sauces work in every cocktail. Some, like Tabasco, are overly vinegary, which can clash with the other flavors, while some others may include garlic in their composition: while it is OK to have a little bit of garlic in a Bloody Mary, that does not sound so good in a Margarita. When choosing a hot sauce, opt for varieties that are mild in vinegar and components such as garlic and onion to avoid unwanted flavors.
- Perfect Pairing: Hot sauces work best in hearty cocktails like a Bloody Mary. Consider trying gochujang (Korean chili paste) or tobanjan (Chinese black bean and chili paste) in your Bloody Mary for a unique, savory heat.
3. Chili Oil: A Punchy Garnish or Flavor Boost
Just a few drops of chili oil can bring deep flavor to cocktails, particularly those with savory or bold ingredients. You can use store-bought chili oil or make your own simply by infusing fresh or dry chilies into the oil of your choice. Use sesame oil as a base for a roasted flavor, or on the contrary infuse chipotle chilies in a neutral oil to get the full flavor and smokiness of the chilies… The possibilities are almost endless!
Garnish Tip: Try floating chili oil on top of a Mezcal Margarita for a beautiful finish and an extra kick of flavor with each sip. Chili oil is also perfect for infusing alcohol through a process called fat-washing, which captures the rich, oily spiciness into spirits.
4. Spicy Bitters: Easy Spice Control
Spicy bitters are a bartender’s best friend when adding heat to cocktails without dominating the drink. Brands like Scrappy’s, Bittermens, and Fee Brothers offer hot bitters (often Habanero based) that add warmth in a controlled, measured way.
Best Use: Bitters are great in cocktails with frothy tops, such as a Whiskey Sour, where you can add a few drops on top. Use a toothpick to draw patterns, adding a decorative touch along with the heat.
5. Chili Powder for Rimming
Chili powder, especially mixed with salt, sugar, or spices, can elevate the look and taste of your cocktails without altering the drink itself. It’s a wonderful way to enhance the sensory experience of spicy cocktails.
How to Use: Use pure chili powder, or create a blend with salt and spices like Tajín or Shichimi Togarashi (Japanese 7-Flavors spicy seasoning) for a balanced flavor profile. It works beautifully on a Margarita or Michelada glass rim, adding spice with each sip.
6. Chili Liqueurs: Spice and Sweetness Combined
Chili liqueurs bring heat and flavor without the sour, vinegary notes of hot sauces. Popular brands like Ancho Reyes Chili liqueur are designed to blend perfectly with other ingredients, allowing you to adjust heat while maintaining a smooth, balanced cocktail.
Mixing Tip: For a creative twist, try adding Ancho Reyes liqueur to a Tommy’s Margarita, using half agave syrup and half chili liqueur. For some added heat, pour just a drop of chili bitters as well, and voilà! This mix offers a sweet heat that’s rich and memorable.
Adding spice to a cocktail can be as simple or as intricate as you like, but maintaining balance is essential. A heavy hand with heat can overwhelm the palate, so it’s best to start small and build up gradually.
Guide To Safely Handling and Infusing Spicy Ingredients
Handling them with care is essential when working with fresh chilies, especially hotter varieties like habanero or ghost pepper. Here are a few tips to keep the process safe and manageable:
- Wear Gloves: Always wear gloves when cutting or handling fresh chilies, as their oils can irritate your skin and are hard to wash off. This will prevent accidental contact with your face or eyes, which can be especially painful.
- Avoid Touching Your Face: Even with gloves on, avoid touching your face, especially around your eyes and nose, until you’ve thoroughly washed your hands. Capsaicin, the compound responsible for chili heat, is potent and can linger.
- Start Small with Infusions: When infusing spirits with chili, start with a small amount (one slice or a few seeds) and test the flavor after a short time, as heat can intensify quickly. Remember that you can always add more, but reducing the spice once it’s infused is hard.
- Strain Carefully: If you’re infusing with whole chilies or seeds, strain the mixture thoroughly before using it in your cocktail to control the heat and prevent unexpected bursts of spice.
- Test for Heat: Taste a small sample of the infused spirit to gauge the spice level. Adjust by diluting with uninfused spirit if it’s too strong or add more chili if you want extra heat.
Tips for Balancing Spice in Cocktails
Here are some tips for mellowing heat with complementary ingredients:
- Add Sweetness
Sweet flavors help to balance spicy heat and add depth to your cocktail. Try using syrups, like simple syrup or agave, or incorporating naturally sweet ingredients like pineapple, mango, or orange juice. Sweet liqueurs, such as elderflower or Cointreau, can also provide a layer of sweetness that smooths out spicy edges. - Incorporate Acidity
Citrus juices, like lime or lemon, bring brightness and balance that tame the heat without overpowering it. A squeeze of lime in a spicy Margarita, for instance, adds just the right acidity to mellow the spice. Vinegars or shrubs can also introduce acidity, offering an unexpected tang that contrasts nicely with spice. - Add Creaminess
Creamy ingredients, like coconut milk, cream, or even a touch of egg white, soften the intensity of spicy cocktails. Coconut milk, in particular, works well with spicy, tropical flavors, while a splash of cream can bring smoothness to drinks with hotter chili infusions. - Use Herbs and Aromatics
Fresh herbs, such as mint, basil, or cilantro, add a cool contrast to spicy ingredients and help keep flavors balanced. Muddle them into the drink or use them as a garnish for an aromatic lift that pairs well with spice. - Experiment with Texture and Garnish
A chili salt rim, for example, lets you control the spice level by adjusting the amount you sip, while ingredients like cucumber add both coolness and crunch. Try experimenting with textured elements to give a spicy drink a more layered, interesting profile.
FAQs
Can you use multiple spicy ingredients in one cocktail?
Absolutely! Combining different spicy ingredients can add layers of complexity to your drink, but balance is key. For instance, you might start with a base of chili-infused tequila, then add a dash of spicy bitters for a nuanced kick. Just be mindful to taste as you go so that the heat doesn’t overpower other flavors.
Are there alcohol-free spicy bitters?
Yes, there are options for adding spice to mocktails or low-ABV cocktails. Some brands of glycerin-based bitters, like those from Fee Brothers, which can add heat without adding alcohol content. However, keep in mind that most of these bitters, although negligible, still technically contain a drop of alcohol: while these bitters don’t contain alcohol spirits, the flavoring ingredients inside do contain alcohol essence (the same way that vanilla extract contains alcohol essence).
What’s the best way to reduce spiciness if my cocktail is too hot?
If your cocktail ends up too spicy, you can tone down the heat by adding more of the non-spicy ingredients, such as the base spirit, citrus juice, or a mild mixer like soda water. Another quick fix is to add a bit of sugar or a sweetener.
Can I prepare spicy ingredients in advance for cocktails?
Yes! Pre-prepping ingredients can streamline the process, especially if you’re hosting. Infusions, like chili-infused tequila, can be made in advance and stored in the fridge for up to a week. Similarly, chili syrups and cordials can be prepped and kept refrigerated.
How do I decide which type of spice to use for a specific cocktail?
Consider the base spirit and overall flavor profile. Fresh chilies or chili powder work well in lighter, refreshing drinks like Margaritas or Palomas, while smoky bitters or chili liqueurs pair nicely with aged spirits in darker cocktails, like an Old Fashioned. But again, your creativity is the limit so feel free to experiment!
Are there specific spices or chilies that work better in cocktails?
Yes, some types of spice suit cocktails more than others. Serrano and jalapeño peppers offer a fresh, vegetal heat for bright cocktails. For a deeper, smoky flavor, consider dried chipotle or ancho chilies. Ingredients like Sichuan peppercorns can add a tingling sensation and are often used – sparingly – in cocktails.
