Spicy Drinks for New Year’s

Many people compose their New Year’s Resolutions at this time of the year, but I prefer New Year’s Revolutions: hot and spicy drinks to celebrate in a toast to the coming year, which I vow to make the best year of my life.  Yes, yes, I’ve been known to be infected with PMA: Positive Mental Attitude.  Salud!

Tequila Enchilado
(Chilied Tequila)

Sauza Tequila Neon Sign
This recipe is a variation on spiced vodkas but with Mexican spices.  It can be used in any drink recipe requiring tequila, or downed straight.  Note: This recipe requires advance preparation.

1 liter white tequila
10 coriander seeds
10 chiltepíns or chile piquíns
10 black peppercorns
2 sprigs cilantro
2 long lime peels
2 tablespoons salt
1 teaspoon chile piquín powder
1/2 lime

Open the bottle of tequila and add the coriander seeds, chiltepins, peppercorns, cilantro, and lime peels.  Close the bottle and refrigerate for at least 4 hours and preferably overnight.
Combine the salt and chile piquín powder in a shallow bowl and mix.
To serve, pass the lime over the rims of shot glasses, dip the glasses in the salt mixture, and pour in the chilled and chilied tequila.
Yield: 1 liter
Heat Scale: Medium

Bloody Maria

Bloody Maria

Think this drink is just a bloody mary with tequila switched for the vodka?  Well, almost.

2 ounces tequila
3 ounces tomato juice
1/4 ounce lime juice
Dash Worcestershire sauce
Dash celery salt
Dash black pepper
Dash salt
1 1/2 teaspoons bottled chipotle hot sauce or habanero hot sauce

Combine all ingredients in a small pitcher and pour over ice in a glass.  Garnish with a slice of lime and serve.
Yield: 1 serving
Heat Scale: Medium

Ancho Chile and Rum Mulled Citrus Cider

Mulled Cider

To “mull” a beverage is to heat it with other ingredients to impart a flavor.  I mulled over several formulas before choosing this one with its pungent punch.

2 quarts apple cider
1 tablespoon finely ground ancho or pasilla chile
1 lemon, sliced very thin
1/2 orange, sliced very thin
2 teaspoons lemon juice
4 3-inch cinnamon sticks
2 tablespoons whole cloves
2 cups dark rum

Combine all ingredients in a large saucepan and heat, but do not bring to a boil. Simmer on low heat for 15 minutes.  Strain the mixture through a sieve, pour into mugs, and serve warm.
Yield: 6 to 8 servings
Heat Scale: Mild


For great spicy recipes, click the image above!

AboutDave Dewitt

Dave is known in the media as "The Pope of Peppers" because of the 36 books he's written on chile peppers and spicy food around the world. He's also co-producer of the National Fiery Foods & Barbecue Show and editor and publisher of the Fiery Foods & Barbecue SuperSite at His latest book, with chile breeder Dr. Paul Bosland, is The Complete Chile Pepper Book.

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