Spicy Cocktails to Fall in Love With This Season
Don’t get me wrong, I’m a summer person. But when scarf weather kicks in, one can’t do anything but embrace the wonders that the new season brings with it.
When it comes to drinks, it’s time to let sugar, spice and everything nice (such as whiskey…) into our glasses, so cosy up and treat yourself to the delectable spicy cocktails we’ll be sharing today.
From the red-hot-chilli fireballs to the comforting taste of cinnamon, the range of spicy cocktails is wide enough to please all palates. So, get ready to sprinkle and mix these mouthwatering flavours into your autumn drinking.
The Aztecs used to drink a spicy ancestor of the hot chocolate we know and love. The practice of combining cocoa with chilli has stood the test of time and it’s one of Mexico’s many gifts to the chocolate-loving world. Inspired in this legendary drink, let us swap the mini-marshmallows for something with a bit of a stronger kick.
– 6 ounces of milk
– 2 ounces of vodka
– 50 g of dark chocolate, melted (the darker, the better)
– 1/4 red chilli, finely chopped
– Pinch of cayenne pepper
– Pinch of cinnamon
1. Add the chopped chilli into the milk and heat until simmering.
2. Strain to remove the solids and add the melted chocolate and the vodka. Mix until well integrated.
3. Serve in a mug, topped with a pinch of cayenne pepper and cinnamon.
Tip: For an even spicier kick, infuse the vodka with fresh red chilli overnight.
This modern classic was created in 2005 by NYC bartender Sam Ross and it’s the perfect tipple to transition between the freshness of summery flavours and the autumnal warmth. Indulge in its combination of citrus, ginger and Scotch.
– 2 ounces blended Scotch
– 3/4 oz fresh lemon juice
– 3/4 oz honey-ginger syrup
– 1/4 oz Islay single-malt Scotch
– Candied ginger, to garnish
Make the honey-ginger syrup:
– Mix one part of honey and one part of water and bring to boil in a sauce pan. Add a peeled and finely chopped piece of fresh ginger to the mixture (use an approximately 3 inches long piece of root per cup of liquid).
– Cook for half an hour (stirring frequently) and strain with a mesh strainer to remove the solids. Store in a jar in the fridge.
1. Mix the blended Scotch, lemon juice and syrup in a cocktail shaker with ice.
2. Strain into an Old Fashioned Glass with one large ice cube.
3. Add the Islay single-malt and stir very gently.
4. Garnish with candied ginger.
From a neo-classic, we now go to one of the oldest ones in the book, with a history that traces back to colonial America. This mellow and rich treat is just what you want by your side after a hike on a chilly afternoon and it’s extremely easy to make.
– 5 ounces of hot water
– 2 ounces of golden rum
– 1 1/2 tsp brown sugar
– 1 tsp. unsalted butter (soft)
– Pinch of ground cloves
– Pinch of cinnamon
– Pinch of ground nutmeg
– Cinnamon stick, to garnish (optional)
1. Combine all the ingredients except the rum and heat in a saucepan.
2. Let simmer at low-moderate heat for approximately 10 minutes, stirring frequently.
3. Remove from the heat, add the rum, stir gently and pour over a toddy glass or mug.
3. Serve immediately. Garnish with a cinnamon stick.
Bring your pink gin along to autumn, as the rosy tipple just needs a little touch of hotness to go from summery queen to spicy treat for September and beyond. If you love floral and dry flavours, this is a seasonal twist you’ll enjoy!
– 2 ounces of pink gin (go for a floral and dry style, instead of fruity)
– 6 ounces of tonic water
– 1 tsp. of pink peppercorns (roughly crushed)
– 1/2 dried hibiscus petals
– Dash of lime juice
1. Add the gin to a globe glass filled with ice.
2. Pour the tonic water and add the dash of lime juice.
3. Garnish with the pink peppercorns and hibiscus petals.
Thanksgiving might still be far away in the calendar, but we’re already thankful for this rich blend of seasonal flavours that combine two American treats into an irresistible concoction that will satisfy the most demanding sweet tooth.
– 2 ounces Bourbon
– 1 ounce of black coffee (one espresso shot or strong instant)
– 3 ounces of milk
– 1 ounce of pumpkin puree
– 1 tsp. of sugar
– 1/4 tsp. of cinnamon
– 1/4 tsp. vanilla extract
– Whipped cream (optional)
1. Bring the milk, coffee, pumpkin puree and sugar to a saucepan and heat until the sugar has dissolved and the mixture is hot and uniformly combined.
2. Remove from the heat, add the cinnamon, the vanilla and the Bourbon and stir gently.
3. Serve in a mug, and if you want it extra-indulgent, top with whipped cream.
The name of this drink might be Spanish for “The Bicentenary”, but you only need a few seconds to mix one. Its vibrant contrast between the sweet and juicy tangerines and the sharp heat of habanero peppers brings an explosion of flavours to your palate!
– 2 slices Habanero pepper
– 1 tangerine
– 1 1/2 oz tequila reposado
– 3/4 oz agave syrup
– 3/4 lime juice
– Slice of tangerine, to garnish
1. Muddle the tangerine and pepper slices in a cocktail shaker.
2. Add the tequila, the syrup and the lime juice, fill the shaker with ice and shake vigorously.
3. Strain into a tall glass filled with ice.
4. Garnish with the slice of tangerine.
This seasonal twist on the brunch icon swaps the OJ for apple cider and adds a gentle touch of sweet spice. It’s ideal for a fizzy treat, and depending on how strong you’d like them, you can use non-alcoholic cider or its boozy sister.
– 2 ounces apple cider
– 3 ounces of Champagne
– 1/8 tsp. of cinnamon
– 1/8 tsp. icing sugar
– Apple slice (garnish)
1. Mix the cinnamon and the icing sugar. Wet the rim of a Champagne glass and dip it into the mix.
2. Pour the apple cider and top with Champagne.
3. Dust the apple slice with the mix of sugar and cinnamon, use as garnish.
Tip: For a drier cocktail, use dry cider and Brut Nature Champagne, for a sweeter taste, go for Brut fizz and regular cider.
Gabriela’s passion for writing is only matched by her love for food and wine. Journalist, confectioner and sommelier, she fell in love with Ireland years ago and moved from Venezuela to Dublin in 2014.
Since then, she has written about and worked in the local food scene, and she’s determined to discover and share the different traditions, flavours and places that have led Irish food and drink to fascinate her.