Hot As Hellfire Habanero Spritz
If you like sipping on thirst-quenching Palomas on a balmy summer’s day—this cocktail is not for you. This cocktail is for pepperheads, hot sauce freaks and lovers of capisicum-induced pain. What starts out as a mild-mannered mezcal and grapefruit soda, becomes hot as hellfire with a few hefty bar spoons of El Yucateco Caribbean Habanero hot sauce. Made from tiny golden lanterns of pain, also known as habanero chiles, this hot sauce is packed with rich, bold island flavors. If you can handle the heat, this fiery, sweet, effervescent sipper may become your new go-to brunch cocktail.
- 2 oz Mezcal
- 0.5 oz lime juice
- 0.5 oz Fresh Grapefruit Juice
- 2 Bar Spoons EL Yucateco
- Tajin Seasoning
- Squirt Soda
- Fresh habanero chile, for garnish
- Grapefruit slice, for garnish
Using a Hawthorne strainer, strain into a Collins glass with fresh ice.
Top with grapefruit soda and stir.
Garnish with a fresh habanero chile and grapefruit slice on a cocktail sword.
Contributed by Supercall