Chilli is a universal spice, not only can it be used widely in cooking, but it can even add a sizzle in your drinks.
When it comes to taking your homemade drinks to the next level, skip out on the edible flowers or rosemary ice cubes. Instead, opt for a bit of spice! Adding heat to your drinks can open them up so much more, as chilli works with an array of flavours. But fear not! You don’t need to start adding whole fresh chillies to your margaritas – there are options that provide subtle flavours of heat, too. Here’s how you to add chilli to your drinks, based on your preferred level of heat.
Low heat
Smoked paprika – The deep charred flavour provided by smoked paprika really brings out the warmth of an otherwise cold cocktail. Paprika is a perfect addition to tequila and rum- based drinks. “The medicine man”, for example, is a cocktail using smoked paprika, sage, maple syrup and rum – all shaken together to create a sweet, warm and smoky drink that pairs well with dessert while keeping you toasty.
Mexican hot chocolate – Try making your late-night hot chocolate with a twist! Add 2 cups full-cream milk, 1/2 tsp ground cinnamon and a pinch cayenne pepper to a pot over the stove, heat until scalding and remove. Meanwhile, melt 150g chopped dark chocolate. Slowly pour melted chocolate into the hot milk, whisking to incorporate fully. Add a sprinkle of flaky salt, stir and serve.
Turn up the flame
Chipotle chilli salt – When making margaritas, opt for a chilli-flavoured salt to add a slightly more intense heat. Add 3 Tbsp of flaky salt and 3 Tbsp chipotle chilli powder to a plate, then 3 Tbsp lemon or lime juice to another. Roll the rims of your glasses in the juice first, followed by the salt.
Hot, hot, hot!
Cayenne pepper salt – When it comes to flavouring your drinks, this spice is the hotter spice option as it is made strictly from dried Cayenne chilli peppers. Opt for a cayenne pepper salt rim by mixing 1 tsp with 2 Tbsp flaky salt, and dip your lime-coated glass rims to create a fiery outer edge.
Fresh chillies – These are definitely not for the faint-hearted. As always, remove the seeds for a more subdued heat, or chop them up along with the flesh for a proper kick. Go the route of subtle infusion by adding a halved and seeded red chilli to your cocktail shaker along with your ingredients, shake-shake-shake until cold, then strain out before serving in glasses. Alternatively, leave the chilli in your drink to continue the infusion process.
Chilli syrup – A chilli-infused simple syrup is always great to have on hand for adding to cocktails. Simmer 1 cup sugar and 1 cup water for 5 minutes, add 6 dried whole chillies and simmer for another 2 minutes before removing from the heat. Set aside to infuse for 15 minutes before removing the chillies with a slotted spoon. Bottle your simple syrup and use within three weeks.
Spicy lime margarita
Ingredients
For the spicy salt rim
2 Tbsp lime or lemon juice
2 Tbsp flaky salt
1 tsp cayenne pepper
1 lime, zested
For the cocktail
Ice blocks 1/2 cup tequila, ice cold 1 cup lemon or lime juice, chilled 1 cup lemonade 2 green jalapeño peppers, thinly sliced 2 limes, quartered slices Handful mint sprigs
Method
- Dip the rims of 4 cocktail glasses in lime or lemon juice.
- Combine salt, cayenne pepper and lime zest on a separate plate, then dip wet glass rims onto the mixture to coat.
- Add a handful of ice blocks to each glass, followed by 2 Tbsp tequila each.
- Follow with ¼ cup citrus juice and ¼ cup lemonade to each.
- Stir and serve with jalapeño peppers, lime and mint.
By Sjaan Van Der Ploeg
Photograph: Getty
