Hot As Hellfire Habanero Spritz

Matthew Kelly / Supercall

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.

Sour, Spicy


  • 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


Step one

In a shaker tin, add the mezcal, lime juice, grapefruit juice, hot sauce and Tajin seasoning. Shake.

Step two

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

Step three

Top with grapefruit soda and stir.

Step four

Garnish with a fresh habanero chile and grapefruit slice on a cocktail sword.

Contributed by Supercall

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