RECIPE

Tequila Reaper

Matthew Kelly / Supercall

This is it, the hottest cocktail in the world (unverified) made with the hottest pepper in the world (verified). We’ve seen the Carolina Reaper pepper make people puke, cry in pain and nearly asphyxiate. It would be wise to leave it alone—unless you, like millions of other people, are a glutton for punishment. Originally named HP22B and grown in South Carolina by "Smokin" Ed Currie, the mutant crossbreed of a habanero and a ghost pepper is known for its gnarly, pod-like shape, scythe-esque tail and astoundingly high Scoville rating. At 2.2 million Scoville Hot Units, it’s 800 times hotter than a jalapeño and twice as hot as a ghost pepper—which once held the title of hottest chile in the world.

To celebrate this punishing pepper’s heat we used "Smokin" Ed Currie’s very own hot sauce, Reaper Squeezins, in this spritzy drink. Hot as molten lava, the hot sauce is somewhat softened by sweet-savory celery soda, lime juice and tequila. Are you crazy enough to mix one up and take the Tequila Reaper challenge?

FLAVOR PROFILE
Savory, Spicy
STRENGTH

INGREDIENTS

  • 2 oz Tequila
  • 0.5 oz lime juice
  • 1 barspoon Reaper Squeezins
  • Cel-Ray Soda
  • Cilantro, for garnish

INSTRUCTIONS

Step one

Add tequila, lime juice and hot sauce into a shaker tin with ice.

Step two

Shake.

Step three

Using a Hawthorne strainer, strain into a Collins glass with fresh ice.

Step four

Top with Cel-Ray celery soda and stir with a bar spoon to incorporate.

Step five

Garnish with a sprig of fresh cilantro.

Contributed by Supercall

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