Brandy Rand

Thirsty Writer, Libations Marketer

Fire On Ice

Published in the May/June 2012 issue of Boston Common Magazine and via bostoncommon-magazine.com

Where to Sip Spicy Cocktails – Bonus Recipes!

The Hell’s Manhattan at Zocalo

American Seasons  The American Fire is a fresh-squeezed citrus trifecta with a kick, made from jalapeño-infused Tequila Chamucos with a splash of lime and orange juices, topped with homemade lemonade and garnished with a house-pickled bell pepper. 80 Centre St., Nantucket, 508-228-7111

Area Four In addition to legendary lattes and an eco-friendly bottleless wine program, the staff behind the bar serves innovative drinks like the tropical Concubine—Bully Boy Distillers vodka, pineapple, lime, mint, and sriracha hot chili sauce. 500 Technology Square, Cambridge, 617-758-4444

Aquitaine Boston Mixologist Matt Coughlin heads to Japan with the Last Samurai, an on-the-rocks mix of Milagro tequila, shishito pepper cordial, grapefruit bitters, and lime. One in every 10 shishitos is spicy, so the drink makes for a fun gamble. 569 Tremont St., 617-424-8577

Blue Inc. Leave it to the ingenious folks at Blue Inc. to kick up the Bloody Mary with their version, the Angry Tomato. Based on a secret Creole Bloody recipe and made with house-made gazpacho vodka and pickled green beans, the classic cocktail is elevated to new sensory heights. 131 Broad St., 617-261-5353

Deuxave The Blue Heat uses a 28-day house-made cayenne tincture along with Lunazul Blanco Tequila, simple syrup, lime, and cucumber. The first sip is cool, with a subtle heat on the finish. 371 Commonwealth Ave., 617-517-5915

Blue Heat
1 1/2 oz blanco tequila
3/4 oz simple syrup
3/4 oz fresh lime
7 drops house made cayenne tincture
2 slices cucumber
Muddle cucumber & syrup, mount rest of ingredients. Shake, tea strain  into cocktail glass, garnish with thin slice of cucumber

Poe’s Kitchen at the Rattlesnake Get ready to sign a waiver in order to imbibe the “glass of fire,” one of the hottest margaritas in the world. Made with a scorching combination of ghost chilies, CaJohns Hot Sauce, habanero powder, and red pepper flakes, the Ghost Chili Margarita singes with every sip. 384 Boylston St., 617-859-8555

Stella Using green Thai chili pepper-infused reposado tequila, house-made Thai basil simple syrup, Original Combier, lime juice, and muddled blood orange peels, the Sambal puts a stamp on your passport with one swig. 1525 Washington St., 617-247-7747.

Still & Stir The complex yet quaffable tiki-inspired Tim’s Cup combines jalapeño-infused Double Cross vodka, Yellow Chartreuse, fresh ginger, Velvet Falernum, and fresh lime and pineapple juices. 1 Exchange Place, Worcester, 508-459-9090

Temple Bar The smart and sassy An Englishman in Thailand cocktail pairs Bombay Sapphire gin with its British cousin, Pimm’s No. 1, plus lime juice, honey syrup, crème de framboise, and a dash of sriracha. 1688 Massachusetts Ave., Cambridge, 617-547-5055

An Englishman in Thailand
1.5 oz Bombay (or comparable dry gin)
1 oz Lime Juice
.75 oz Honey Syrup (1:1 honey-water)
.5 oz Pimm’s no.1
.25 oz Creme de Framboise
1 dime-sized portion of Sriracha hot sauce.
Shake all together, and double strain into a chilled rocks glass. Garnish with a fresh strawberry slice

Zocalo The Hell’s Manhattan is a three-ingredient inferno: Jim Beam Devil’s Cut bourbon whiskey, chipotle-infused sweet vermouth, and Bittermen’s Hellfire Habanero Shrub. 35 Stanhope St., 617-456-7849

Hell’s Manhattan
1.75 oz Jim BeamDevils Cut
.5 oz Chipotle infused Sweet Vermouth
3 dash Bitterman’s Hellfire bitters
Stir over ice and strain in to a cocktail glass or serve on the rocks.

Additional Spicy Cocktail Recipes:

Passion + Spice
From Pain D’Avignon in Hyannis
2 oz. Espolón Reposado Tequila
1 1/2 oz. Cointreau
3/4 oz. Passion Fruit Purée
Dash of Sriracha (to taste)
Combine all ingredients in cocktail shaker, shake and serve on the rocks in a glass with a salted rim and a Cayenne dusted lime

Rosada
By Nicole Lebedevitch – Head Bartender The Hawthorne
1.5 oz Herradura Barrel Selection Double Reposdo
.75 oz Pink Grapefruit Juice
.75 Vanilla/Cinnamon Syrup

Bar Spoon Tabasco

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This entry was posted on May 23, 2012 by in Boston bars, Boston Common Magazine, gin, recipes, tequila, whiskey and tagged , .
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