{"id":6110,"date":"2026-08-02T11:09:47","date_gmt":"2026-08-02T11:09:47","guid":{"rendered":"https:\/\/nextcitydigest.com\/?p=6110"},"modified":"2026-08-02T11:09:47","modified_gmt":"2026-08-02T11:09:47","slug":"spicy-and-savory-cocktails-recipes-for-home-bartenders","status":"publish","type":"post","link":"https:\/\/nextcitydigest.com\/?p=6110","title":{"rendered":"Spicy and savory cocktails: Recipes for home bartenders"},"content":{"rendered":"<div><div><p>By LOUISE DIXON, Associated Press<\/p>\n<p>LONDON (AP) \u2014 Spicy drinks are having a moment, and it\u2019s no longer just standard spicy margaritas and bloody marys. Bartenders are getting experimental to create the perfect combination with a kick.<\/p><p>Read more <a href=\"https:\/\/nextcitydigest.com\/?p=6104\">\u2018Sopranos\u2019 actor Vincent Pastore, known for playing mobsters and tough guys, dead at 80<\/a><\/p>\n<p>\u201cThe same way that you want to season a steak or a pork chop, you want to add multiple layers. And I think spice does that if you do it the right way,\u201d says Turner Greaves, bartender at New York\u2019s Sip and Guzzle.<\/p>\n<p>He makes a tequila highball called Doctor Green which he describes as \u201csuper-herbaceous, vegetal, a little bitter. It\u2019s got tomatillo, green apple, shiso, horseradish, and then you can make it spicier with a little serrano pepper on the side.\u201d<\/p>\n<p>Customers get to add more spice with a little spice dropper delivered with their serve.<\/p>\n<h4>Cocktail tastes are changing from sweet to savory<\/h4>\n<p>James Stevenson, co-founder of Brutes of Mayfair cocktail bar in London, says drinks were very sweet when he started out 20 years ago, and now consumers\u2019 tastes have shifted.<\/p>\n<p>\u201cI think there\u2019s a real movement toward savory cocktails,\u201d he says. \u201cEvery drink we put on the menu that is more savory or has a pickled element or spice element tends to be our bestseller.\u201d<\/p>\n<div><ul><div><div><li><div>\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" alt=\"This combination of images shows various spicy cocktails, from left,...\" class=\"wp-image-6106\" height=\"683\" src=\"https:\/\/nextcitydigest.com\/wp-content\/uploads\/2026\/08\/41fe0b88a28361ece33aa53ad0091180-1024x683.webp\" width=\"1024\" srcset=\"https:\/\/nextcitydigest.com\/wp-content\/uploads\/2026\/08\/41fe0b88a28361ece33aa53ad0091180-1024x683.webp 1024w, https:\/\/nextcitydigest.com\/wp-content\/uploads\/2026\/08\/41fe0b88a28361ece33aa53ad0091180-300x200.webp 300w, https:\/\/nextcitydigest.com\/wp-content\/uploads\/2026\/08\/41fe0b88a28361ece33aa53ad0091180-768x512.webp 768w, https:\/\/nextcitydigest.com\/wp-content\/uploads\/2026\/08\/41fe0b88a28361ece33aa53ad0091180-1536x1024.webp 1536w, https:\/\/nextcitydigest.com\/wp-content\/uploads\/2026\/08\/41fe0b88a28361ece33aa53ad0091180.webp 1860w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n<div>This combination of images shows various spicy cocktails, from left, Bagheera, Doctor Green, and Late Night. (AP Photo)\n<\/div><\/div><\/li><li><div>\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" alt=\"A spicy cocktail called Green Doctor, made with tomatillo, green...\" class=\"wp-image-6107\" height=\"682\" src=\"https:\/\/nextcitydigest.com\/wp-content\/uploads\/2026\/08\/1f606a2542888e08d6a82e9182df7a37-1024x682.webp\" width=\"1024\" srcset=\"https:\/\/nextcitydigest.com\/wp-content\/uploads\/2026\/08\/1f606a2542888e08d6a82e9182df7a37-1024x682.webp 1024w, https:\/\/nextcitydigest.com\/wp-content\/uploads\/2026\/08\/1f606a2542888e08d6a82e9182df7a37-300x200.webp 300w, https:\/\/nextcitydigest.com\/wp-content\/uploads\/2026\/08\/1f606a2542888e08d6a82e9182df7a37-768x512.webp 768w, https:\/\/nextcitydigest.com\/wp-content\/uploads\/2026\/08\/1f606a2542888e08d6a82e9182df7a37-1536x1024.webp 1536w, https:\/\/nextcitydigest.com\/wp-content\/uploads\/2026\/08\/1f606a2542888e08d6a82e9182df7a37.webp 1859w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n<div>A spicy cocktail called Green Doctor, made with tomatillo, green apple, shiso, and horseradish, is displayed in New York on June 23, 2026. (AP Photo\/Guido Neira)\n<\/div><\/div><\/li><li><div>\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" alt=\"A spicy cocktail called Late Night, made with a brine...\" class=\"wp-image-6108\" height=\"768\" src=\"https:\/\/nextcitydigest.com\/wp-content\/uploads\/2026\/08\/62db814a7ab6d6bf2bba52903c81f552-1024x768.webp\" width=\"1024\" srcset=\"https:\/\/nextcitydigest.com\/wp-content\/uploads\/2026\/08\/62db814a7ab6d6bf2bba52903c81f552-1024x768.webp 1024w, https:\/\/nextcitydigest.com\/wp-content\/uploads\/2026\/08\/62db814a7ab6d6bf2bba52903c81f552-300x225.webp 300w, https:\/\/nextcitydigest.com\/wp-content\/uploads\/2026\/08\/62db814a7ab6d6bf2bba52903c81f552-768x576.webp 768w, https:\/\/nextcitydigest.com\/wp-content\/uploads\/2026\/08\/62db814a7ab6d6bf2bba52903c81f552-1536x1152.webp 1536w, https:\/\/nextcitydigest.com\/wp-content\/uploads\/2026\/08\/62db814a7ab6d6bf2bba52903c81f552.webp 1859w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n<div>A spicy cocktail called Late Night, made with a brine mix of onion, olive, and sivri pepper, is displayed in London on June 24, 2026. (AP Photo\/Louise Dixon)\n<\/div><\/div><\/li><li><div>\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" alt=\"A Bagheera spicy cocktail is displayed in London on June...\" class=\"wp-image-6109\" height=\"1024\" src=\"https:\/\/nextcitydigest.com\/wp-content\/uploads\/2026\/08\/d57c2dc47eca4146c355a50b95ba398e-768x1024.webp\" width=\"768\" srcset=\"https:\/\/nextcitydigest.com\/wp-content\/uploads\/2026\/08\/d57c2dc47eca4146c355a50b95ba398e-768x1024.webp 768w, https:\/\/nextcitydigest.com\/wp-content\/uploads\/2026\/08\/d57c2dc47eca4146c355a50b95ba398e-225x300.webp 225w, https:\/\/nextcitydigest.com\/wp-content\/uploads\/2026\/08\/d57c2dc47eca4146c355a50b95ba398e-1152x1536.webp 1152w, https:\/\/nextcitydigest.com\/wp-content\/uploads\/2026\/08\/d57c2dc47eca4146c355a50b95ba398e-1536x2048.webp 1536w, https:\/\/nextcitydigest.com\/wp-content\/uploads\/2026\/08\/d57c2dc47eca4146c355a50b95ba398e.webp 1860w\" sizes=\"auto, (max-width: 768px) 100vw, 768px\" \/><\/figure>\n<div>A Bagheera spicy cocktail is displayed in London on June 24, 2026. (AP Photo\/Louise Dixon)\n<\/div><\/div><\/li><\/div><\/div><\/ul><div><button>Show Caption<\/button><div><span>1<\/span> of <span>4<\/span><\/div><div>This combination of images shows various spicy cocktails, from left, Bagheera, Doctor Green, and Late Night. (AP Photo)\n<\/div><span>Expand<\/span><\/div><\/div>\n<p>Stevenson makes a mezcal-based Bagheera that he describes as a turbo-spiced margarita.<\/p> <div>\n<\/div>\n<p>\u201cWe juice (blend) rather than shaking the drink, with fresh chile and coriander,\u201d he says. They make a fresh syrup, adding tequila and freshly squeezed lime, and finish off the drink with a house-made tajin salt rim.<\/p>\n<h4>Agave spirits are a good match for spicy and savory<\/h4>\n<p>It\u2019s no coincidence both bartenders picked agave-based spirits \u2014 tequila and mezcal \u2014 for their spicy offerings.<\/p>\n<p>Stevenson explains that a lot of the flavor profiles you get from agaves are fresher, more vegetal than other spirits. \u201cThey\u2019re just very akin to chiles\u201d he says. Noting that tequila pairs well with salt, he adds, \u201cSpice and savory flavors are just a natural kinship.\u201d<\/p>\n<p>Alex Lyoness, bar manager at London\u2019s FlipDog, makes his Late Night cocktail with a hint of an after-hours kebab and pickles. He uses a white tequila and a Raicilla (an agave similar to mezcal). Soy sauce brings a deep flavor, he says, and a homemade chile tincture spices things up.<\/p> <div>\n<\/div>\n<p>He then adds an onion and olive brine \u201clike the ultimate dirty martini,\u201d and garnishes with a bright pink pickled turnip.<\/p>\n<h4>Looking for a tingly feeling<\/h4>\n<p>But chiles aren\u2019t the only way to add spice. Lyoness says you\u2019re looking to create a \u201cmouthfeel.\u201d He uses Sichuan peppercorns and the Timur berry, which he says has a cool, numbing quality. \u201cWhat you\u2019re looking for is that tingling across the palate,\u201d he says.<\/p>\n<p>Greaves recommends bringing a little classic cooking into your drinks.<\/p>\n<p>\u201cYou can add ginger, you can add garlic cloves, and star anise and fennel into these drinks, and it adds so many different elements of pepper, of spice. Go home and then throw cayenne into a margarita,\u201d he says.<\/p>\n<h4>How hot is too hot?<\/h4>\n<p>To judge the heat, try to read it on your palate, says Greaves: \u201cIf it starts creeping all the way down to your esophagus, I think that\u2019s definitely a spice level that you can loosen up a bit.\u201d<\/p><p>Read more <a href=\"https:\/\/nextcitydigest.com\/?p=6102\">Horoscopes August 2, 2026: Sam Worthington, a financial gain looks promising<\/a><\/p>\n<p>A good spicy drink should \u201cgive you the itches on the sides of your mouth\u201d but not overwhelm, he says.<\/p>\n<p>And don\u2019t forget that no two chiles are the same.<\/p>\n<p>\u201cIt\u2019s all about tasting, trying and tweaking,\u201d Anderson says.<\/p>\n<h4>Adding a spicy rim to your glass is an easy way to get extra kick<\/h4>\n<p>For a spicy rim, mix any spices from your cupboard with a good rock salt, Anderson says. (You can freshly grind the spices for a more aromatic and vibrant mix.)<\/p>\n<p>He recommends coriander seed for a more citrusy mix, and black pepper or cardamom powder for a savory feel. You can even try adding fruit powders.<\/p>\n<p>\u201cSomething like a freeze-dried strawberry, freeze-dried raspberry, with a little bit of spice. It\u2019s great,\u201d Anderson says.<\/p>\n<p>Then, simply run a lemon or lime wedge along the rim of your glass and gently roll it in a shallow plate of the salt mix.<\/p>\n<p>___<\/p>\n<p><strong>Late Night, from FlipDog, London<\/strong><\/p>\n<p>Ingredients<\/p>\n<p>1 oz. Tapatio blanco (tequila)<\/p>\n<p>0.4 oz. La Venenosa Costa Raicilla<\/p>\n<p>0.4 oz. Gonzalez Byass Tio Pepe Fino (dry sherry)<\/p>\n<p>0.7 oz. brine mix (onion, olive, sivri pepper)<\/p>\n<p>2 drops chile tincture<\/p>\n<p>Directions<\/p>\n<p>Stir together all the ingredients with ice. Serve in a chilled martini glass. Add a pickled turnip to garnish.<\/p>\n<p>CHILE TINCTURE<\/p>\n<p>Submerge chiles in a sealed jar with a high-proof neutral alcohol like vodka (approx. 1-2 small chiles per 3.5 oz. of alcohol) and leave to steep for up to two weeks, shaking the jar occasionally. Then strain and transfer the contents into an eyedropper bottle.<\/p>\n<p>___<\/p>\n<p><strong>Bagheera, from Brutes of Mayfair, London<\/strong><\/p>\n<p>Ingredients<\/p>\n<p>1.75 oz. Lost Explorer mezcal<\/p>\n<p>0.75 oz. fresh lime juice<\/p>\n<p>.67 oz. Bagheera syrup<\/p>\n<p>Small pinch of salt<\/p>\n<p>Directions<\/p>\n<p>Combine all ingredients in a cocktail shaker with ice. Shake well until chilled. Strain into a rocks glass over cracked ice. Rim the glass with Tajin.<\/p>\n<p>BAGHEERA SYRUP<\/p>\n<p>Ingredients<\/p>\n<p>275 grams simple sugar syrup (roughly 7.5 fl. oz.)<\/p>\n<p>\u00bd supermarket bunch of fresh cilantro, including stalks<\/p>\n<p>1 small Thai green chile<\/p>\n<p>3 jalapeno chiles<\/p>\n<p>\u00bc teaspoon of ascorbic acid (vitamin C powder), to stop the cilantro from turning brown<\/p>\n<p>\u00bd teaspoon green cardamom powder<\/p>\n<p>1 thumb-size piece of peeled fresh ginger<\/p>\n<p>Directions: Combine all ingredients in a large container or blender. Blend until the coriander and chiles have completely broken down and the mixture is well combined. Strain through a fine mesh strainer bag or muslin cloth. Transfer to a clean container and refrigerate.<\/p>\n<p>___<\/p>\n<p><strong>Doctor Green, from Sip &amp; Guzzle, New York<\/strong><\/p>\n<p>Servings: 20<\/p>\n<p>Ingredients<\/p>\n<p>34 oz. green apple juice<\/p>\n<p>34 oz. tomatillo juice<\/p>\n<p>24 oz. green tequila<\/p>\n<p>6 oz. Sauternes<\/p>\n<p>Directions<\/p>\n<p>Juice tomatillo and green apple and whisk in 2 grams ascorbic powder and 4 grams pectinase powder per liter of juice until dissolved.<\/p>\n<p>Rest at room temperature or in the fridge for at least one to two hours until the juice splits into clear liquid and sediment layers. Combine all ingredients and strain through a fine mesh strainer until clear. Carbonate using a specialist drinks carbonator.<\/p>\n<p>GREEN TEQUILA<\/p>\n<p>3.4 oz. Patron tequila<\/p>\n<p>0.25 oz. shiso<\/p>\n<p>0.25 oz. fennel<\/p>\n<p>0.25 oz. horseradish<\/p>\n<p>2 pieces star anise<\/p>\n<p>Directions: Combine the ingredients and allow to infuse at room temperature for 24 hours.<\/p><p>Read more <a href=\"https:\/\/nextcitydigest.com\/?p=6100\">Asking Eric: When people say \u2018never mind\u2019 about something I missed, I want to scream<\/a><\/p>\n<\/div><\/div>","protected":false},"excerpt":{"rendered":"<p>It\u2019s no longer just standard spicy margaritas and bloody marys.<\/p>\n","protected":false},"author":1,"featured_media":6105,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[],"class_list":["post-6110","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-things-to-do"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.6 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Spicy and savory cocktails: Recipes for home bartenders - 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