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By Dave DeWitt
Recipes
- Tequila Enchilado (Chilied Tequila)
- Sangrita de Chapala (Chapala’s Little Bloody Drink)
- The Great Montezuma Hot Chocolate Drink
- Bloody Maria
- Ancho Chile and Rum Mulled Citrus Cider
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!
Ingredients
- 1 liter white tequila
- 10 coriander seeds
- 10 chile piquins or chiltepins
- 10 black peppercorns
- 2 sprigs cilantro
- 2 long lime peels
- 2 tbsp salt
- 1 tsp chile piquin powder
- 1/2 lime
Servings:
Units:
Instructions
- 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.
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This particular version of sangrita, or “little bloody drink,” comes from Chapala, Mexico, where the bartenders have not succumbed to the temptation of adding tomato juice to this concoction, as the norteamericanos do. The bloody color comes from the grenadine, so this is truly a sweet heat drink that is also salty. Some people take a sip of tequila after each swallow of sangrita, while others mix one part tequila to four parts sangrita to make a cocktail.
| Servings |
| 3 cups |
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This particular version of sangrita, or “little bloody drink,” comes from Chapala, Mexico, where the bartenders have not succumbed to the temptation of adding tomato juice to this concoction, as the norteamericanos do. The bloody color comes from the grenadine, so this is truly a sweet heat drink that is also salty. Some people take a sip of tequila after each swallow of sangrita, while others mix one part tequila to four parts sangrita to make a cocktail.
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Ingredients
- 2 cups orange juice
- 3/4 cup grenadine
- 2 tsp Mexican or habanero hot sauce of choice
- 1 tbsp salt
Servings: cups
Units:
Instructions
- Combine all the ingredients in a jar, shake well, and chill.
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My friend Richard Sterling developed this recipe, which is his version of how the Spaniards transformed Montezuma’s favorite spicy beverage with the addition of alcohol. He commented: “Salud! Drink to the Old World and the New.”
| Servings |
| 2 servings |
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My friend Richard Sterling developed this recipe, which is his version of how the Spaniards transformed Montezuma’s favorite spicy beverage with the addition of alcohol. He commented: “Salud! Drink to the Old World and the New.”
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Ingredients
- 12 ounces prepared hot chocolate not too sweet
- 2 tbsp honey
- 1/2 tsp vanilla extract
- 2 jiggers chile pepper vodka see recipe below
- 2 tbsp heavy cream
Servings: servings
Units:
Instructions
- Combine the chocolate, honey, vanilla and vodka in a small pitcher. Pour into two long stemmed glasses or Irish coffee glasses. Float the cream on the tops of the two drinks. Dust with a pinch of Cayenne pepper and garnish with cinnamon sticks, or dust with grated chocolate and garnish with dried red chiles. Cut them lengthwise and fix them to the edges of the glass
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Ingredients
- 2 ounces tequila
- 3 ounces tomato juice
- 1/4 ounce lime juice
- 1 dash Worcestershire sauce
- 1 dash celery salt
- 1 dash black pepper
- 1 dash salt
- 1 1/2 tsp chipotle or habanero hot sauce
Servings: serving
Units:
Instructions
- Combine all ingredients in a small pitcher and pour over ice in a glass. Garnish with a slice of lime and serve.
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Ingredients
- 2 quarts apple cider
- 1 tbsp finely ground ancho or pasilla pepper
- 1 lemon sliced very thin
- 1/2 orange sliced very thin
- 2 tsp lemon juice
- 4 3-inch cinnamon sticks
- 2 tbsp whole cloves
- 2 cups dark rum
Servings: people
Units:
Instructions
- 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.
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