Hump Day Happy Hour
Kick Things Up A Notch With A Chili CocktailBy Julie Fishman
Chili peppers are hot—in every sense of the word. Top mixologists are using the ingredient to create spicy sips balanced with a little sweetness. With the Southwest's chili harvest underway, now's the best time to enjoy drinks that pack a peppery punch.
Added bonus? "Spicy drinks also make for slower sipping and fewer refills, saving you calories," says cocktail blogger Stacy De Fino.
Ready to heat things up? Try these chili-infused finds:
1.5 oz. Corzo Silver
2 oz. fresh-pressed pineapple juice
0.75 oz. fresh lime juice
0.5 oz. natural agave nectar
2 slices of Serrano chile
Directions: In a shaker, muddle together agave and chiles. Add ice and rest of ingredients. Shake well and strain into a well-chilled martini glass.
Created by Manny Hinojosa, CORZO Mixology Specialist
0.25 cup Haagan Daas Mango Sorbet
1 tsp. fresh lime juice
0.5 tsp. of lemon or lime zest
1/8 tsp. chile powder
Lemon wedge (to garnish)
Directions: Using an immersion hand blender (or stick blender), mix sorbet, lime juice, zest and chile powder. Spoon mixture into champagne flute. Fill with Prosecco and stir lightly until ingredients are well meshed. Lightly rim with lemon wedge and additional chile powder. Add lemon wedge to side of champagne flute to garnish.
Created by Stacy De Fino, WinoBee
"Red Chili Martini"
4 oz. silver tequila
1 tsp. mango chile puree
Splash of fresh lime juice (to taste)
1 red chile
Directions: Cut up small cubes of one mango, without the skin, and toss into blender. Add 1.5 oz. tequila, and mix. For every 3 oz. of mango puree, add 1 tsp. chili powder. Place chile mango puree in a shaker over ice. Add additional 2.5 oz. tequila and fresh lime juice. Shake and strain into chilled martini glass. Rim glass with cayenne salt and garnish with small, red chile.
Created by Eugene Mardell of the Hyatt Regency Tamaya Resort &Spa
Test your limits with these hot 'n' spicy cocktails.Kelly Cline/Getty
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