Hot stuff

We don't think the cocktail ever really went out of style, but these spicy concoctions are guaranteed to put any lingering doubts to rest.

The Pink Grapefruit

one drink
Think pink – take advantage of the abundance of grapefruit available in wintertime. This drink is blushed with a hint of grenadine and fresh grapefruit. Omit the peppercorn rim if guests can’t handle the heat and you’ll still have a winning, refreshing drink.

1oz simple syrup, plus one Tbsp for rim
crushed pink peppercorns for rim
½ large grapefruit, peeled and separated into segments
2oz rum
grenadine
Moisten rim of a glass with the one tablespoon simple syrup. Roll the edge of the glass in the peppercorns.
In a cocktail shaker, muddle the grapefruit segments and the remaining one ounce of simple syrup. Shake with the rum and ice and strain into rimmed glass. Add a splash of grenadine, just enough to give the drink a rosy pink tint.

The Fiery Almond

one drink
On a spicy scale of one to ten, the heat in this dessert-like drink rates a big fat zero … until you add the chipotle-cocoa rim. With this one easy but impressive touch, the spice level soars up to anywhere from a seven up to a sizzling ten. I recommend using a two-to-one cocoa-powder-to-chipotle ratio but use the chipotle solo if you dare.

3/4 ounces Amaretto, plus one tablespoon for rim
1 Tbsp cocoa powder for rim
1/2 Tbsp chipotle powder for rim
1/2oz Kahlua
1oz light cream or half-and-half

Moisten the rim of a glass with the one tablespoon of amaretto. Combine cocoa and chipotle powders. Roll the edge of the glass in the powder mix to coat. Allow to dry.
Shake together remaining ¾ ounce of amaretto and the Kahlua over ice; strain into an old-fashioned glass half filled with ice. Gently pour cream over the back of a spoon to create a cream float on top without disturbing the rest of the drink.

Bangkok Margarita

one drink
Adapted from Pichet Ong’s P*ONG restaurant in New York. Aleppo pepper is a Syrian red pepper with a bit of smokiness and just a faint touch of heat. Like its city namesake, the finished cocktail is sophisticated, exotic and a little dangerous.

2oz reposado tequila
2oz pineapple juice
1oz Domaine de Canton ginger liqueur
Pinch of Maldon salt
Pinch of Aleppo pepper
lime

Combine the tequila, pineapple juice and ginger liqueur in a cocktail shaker filled with ice. Shake vigorously and strain into a martini glass. Sprinkle the salt and pepper on top. With a hand grater, grate lime zest over the top of the drink. Tap lightly to release the zest and oil into the drink.

Note: Aleppo pepper adds more savoury flavour than outright heat. For a spicier cocktail, substitute cayenne, ancho or chipotle powder for Aleppo pepper.