Blazin' libations

A new wave of spicy cocktails has arrived on bar menus.

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  • Photograph: Jolie Ruben

    Smokin Bone at Fatty 'Cue

    Smokin Bone at Fatty 'Cue
    Even the cocktails at this Williamsburg barbecue house benefit from the joint's smoker. Homemade pineapple syrup spends about 40 minutes over smoldering wood. For the Smokin Bone, this tropical-fruit reduction sweetens a dram of whiskey, which is also lightened with lime juice. A blend of chocolate bitters from Fee Brothers and Bittermens adds earthiness, and a heavy dousing of Tabasco sauce sets the refreshing quaff ablaze. 91 South 6th St between Bedford Ave and Berry St, Williamsburg, Brooklyn (718-599-3090). $12.

  • Photograph: Virginia Rollison

    Electric Current at Milk and Honey

    Electric Current Fizz at Milk & Honey
    The scholarly barkeeps at Sasha Petraske's Lower East Side canteen riff on an 1895 classic from George Kappeler's Modern American Drinks for this unusual two-part tipple: a piquant nonalcoholic shooter and a tall bubbly sour. Throw back a shot of creamy egg yolk, savory Worcestershire sauce and Cholula Hot Sauce, seasoned with salt and pepper. After downing the rich, peppery slug, follow it up with a sophisticated chaser in the form of a Silver Gin Fizz---the frothy combination of an egg white, gin and lemon juice shaken together and topped with soda. 134 Eldridge St between Broome and Delancey Sts (no phone). $16.

  • Photograph: Caroline Voagen Nelson

    1534; soho; spicy cocktail; Saigon Folly cocktail

    Saigon Folly at 1534
    Head bartender Justin Noel recalls his travels through Vietnam and Thailand for this zippy Southeast Asian number. He blends a handful of red Thai bird chilies with juniper-forward Beefeater, strains out the solids and dilutes it with more gin. The fiery mixture is balanced with lemongrass syrup, while lime juice and soda add brightness and effervescence. Floral Crme Yvette dyes it a dusty pink, which reminds Noel of sunsets over Nha Trang's beaches. 20 Prince St between Elizabeth and Mott Sts (212-966-5073). $12.

  • Photograph: Virginia Rollison

    bermuda longtail, mayahuel, cocktail, spicy, tropical, summer drinks, east...

    Bermuda Longtail at Mayahuel
    This tall, boozy swizzle gets its spicy backbone from a jalapeo-infused Pueblo Viejo Blanco tequila. Lime juice adds sourness, Yellow Chartreuse plays up the drink's herbal notes, and smoke and sweetness come from the pineapple-steeped Del Maguey Vida mescal. 304 E 6th St between First and Second Aves
    (212-253-5888). $14.

  • Photograph: Lizz Kuehl

    Stepping Razorblade at Dutch Kills

    Stepping Razor Blade at Dutch Kills
    Jamaican reggae legend Peter Tosh, one of Bob Marley's founding Wailers, gets a potable homage with this spicy-sour concoction---its name is a mash-up of his nickname Stepping Razor and the classic cocktail Holland Razor Blade. The mixologists here shake rich, aged Appleton Estate Reserve rum, lemon juice and house-made almond syrup together with ice. The pretty sipper is finished with enough cayenne powder to jolt anyone out of a ganja-induced haze. 27-24 Jackson Ave at Dutch Kills St, Long Island City, Queens (718-383-2724). $11.

Photograph: Jolie Ruben

Smokin Bone at Fatty 'Cue

Smokin Bone at Fatty 'Cue
Even the cocktails at this Williamsburg barbecue house benefit from the joint's smoker. Homemade pineapple syrup spends about 40 minutes over smoldering wood. For the Smokin Bone, this tropical-fruit reduction sweetens a dram of whiskey, which is also lightened with lime juice. A blend of chocolate bitters from Fee Brothers and Bittermens adds earthiness, and a heavy dousing of Tabasco sauce sets the refreshing quaff ablaze. 91 South 6th St between Bedford Ave and Berry St, Williamsburg, Brooklyn (718-599-3090). $12.

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