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Bottle club

5 spicy cocktail recipes to try

Fiery, fruity and fabulous - give one or two of these concoctions go


If you're a fan of hot sauces and dishes, chance are you might be a fan of a cocktail with a kick too. 

Perhaps you'd like to try a spicy Mexican twist on a classic margarita or a tropical pineapple concoction. Or how about a martini made with cucumber, wasabi and gin? if you want to turn up the heat one of the cocktails from The Bottle Club might do the trick. 

The spicy margarita

Holding onto the classic margarita recipe of a blend of sweet, sour and earthy flavours, this Mexican cocktail gives you an extra kick finish. 

Tip: The key to creating a palatable spicy drink is to go slow. Start with a small amount of the hot ingredient and build it up to your taste the next time you make that drink.


  • 1 lime wedge
  • 2 jalapeño coins, seeds removed
  • 60 ml Blanco tequila
  • 15 ml orange liqueur
  • 30 ml lime juice, freshly squeezed
  • 15 ml agave syrup
  • Garnish: salt rim, jalapeño coin


  1. Rub the rim of a rocks glass with a lime wedge, dip the rim in salt to coat, and set aside.
  2. Add the jalapeño coins to a shaker and gently muddle.
  3. Add the Blanco tequila, orange liqueur, lime juice and agave syrup, plus ice, and shake until well-chilled.
  4. Strain into the prepared glass over fresh ice.
  5. Garnish with a jalapeño coin.


The Michelada is one of the easiest drinks to mix up at home and great for those who get easily bored with drinking beer all night and fancy something a little stronger. From the hot sauce to the beer, the entire drink can be customised to fit your taste and requires very little effort.

Tip: When adding spice to a cocktail, it is important to remember that the alcohol will enhance the heat. Even if you love spicy food and drinks, start with the recommended amount and try it before adding more.


  • 1 serving
  • 30 ml of lime juice
  • 3 dashes hot sauce (Tabasco)
  • 3 dashes soy sauce
  • 2 dashes Worcestershire sauce
  • Ground pepper (to taste)
  • 340 ml Mexican beer
  •  Garnish: lime slice


  1. Fill a chilled beer mug or pint glass halfway with ice and add the lime juices, sauce and pepper. Stir until well mixed.
  2. Slowly top with beer and garnish with a slice of lime.
  3. If you’re feeling decorative, rim the glass with salt or mix it with cayenne pepper if you like.

Cucumber wasabi martini

Spicy drinks are all about balance, and cucumber wasabi provides exactly this as the Japanese horseradish paired with gin and cooled down with fresh cucumber to create an intriguing cocktail. Whilst you would normally put vodka in a martini, the array of botanicals in a gin gives the cocktail dimension, playing nicely against the pungent wasabi paste. 


  • 3 slices cucumber
  • 1 pea-sized dollop of wasabi paste
  • 15 ml simple syrup
  • 40 ml botanical gin
  • 15 ml of lemon juice
  • To garnish: cucumber slice


  1. In a cocktail shaker, muddle the cucumber slices, wasabi, and simple syrup.
  2. Fill with ice and add the gin and juice.
  3. Shake well and strain into a martini cocktail glass (straining is crucial because it will help filter out bits of wasabi and cucumber.)
  4. Garnish with a slice of cucumber.

“The Devil”

The Devil cocktail is a combination of brandy and crème de menthe and is an ideal dessert drink or comforting winter cocktail. White crème de menthe is preferred because it lets the brandy control the drink's colour. 

Of course, there is a kick, and the secret to this cocktail is the cayenne pepper, creating a spicy aftertaste. Ground cayenne is up to eight times spicier and chilli powder, so make sure you don’t overdo it on the pepper.


  • 60 ml brandy
  • 15 ml crème de menthe (white)
  • Pinch of cayenne pepper (ground)


  1. Pour the crème de menthe and the brandy into a cocktail shaker filled with ice and shake well.
  2. Strain into a chilled cocktail glass.
  3. Add a pinch of cayenne pepper on top.
  4. Serve and enjoy!

Strawberry-pineapple hotness

Fruity flavours accompanied by a small serving of chipotle chiles is a great way to slowly acquire your taste buds to spice and if you have some leftover chipotles in adobo hiding in the fridge, you’re already one step ahead.

Tip: Always use fresh fruit as this will help create a bigger contract of flavours whilst cooling down the spicier elements.


  • 2 large fresh strawberries, halved
  • 2 teaspoons sugar
  • 60 ml ounces of vodka
  • 60 ml fresh pineapple juice
  • ½ teaspoon adobo sauce from canned chipotle chiles in adobo sauce
  • Pineapple slice (for serving)


  1. Muddle strawberries and sugar in a cocktail shaker.
  2. Add vodka, pineapple juice, and adobo sauce; fill the shaker with ice. 
  3. Shake until the outside of the shaker is frosty, about 30 seconds. 
  4. Strain into a rocks glass filled with ice and garnish with a pineapple slice.

Recipes courtesy of The Bottle Club