04.07.10 by Stacy
Temper the addictive mouth burn that comes from noshing on fiery foods with a drink that pairs perfectly with heat. These two recipes zap the zing without being too sweet.
When you need to co-pilot a spicy meal with a drink that soothes the heat, think outside the Reisling. Not that the wine isn’t great, it’s just more of a Saturday afternoon sip or a go-to option when there’s not a full bar. Our challenge to you: Save that crisp, sweet glass of vino for cooking and slip into the world of spirits. These two recipes below complement the beautiful savage burn you get from your favorite hot ingredients, from Mexican chilies to Asian spices.
- 2 1/2 ounces rye
- 1 ounce Domain de Canton Ginger Liqueur
- 1 ounce freshly squeezed lemon juice
- Splash of Prosecco
- Fresh mint
- Mint bitters
- Garnish with mint leaf or dried papaya spear
- Muddle mint and lemon juice. Add ginger liqueur, rye and ice, then shake.
- Strain into a low ball filled with fresh ice, top with Prosecco and garnish with a spanked mint leaf and two drops bitters.
Ay Bring the Heat
- 2.5 ounces tequila
- 1 ounce Elderflower
- 1 ounce freshly squeezed grapefruit juice
- 3 drops cherry bitters
- Garnish with sugar cane or brandied cherries
- Shake ingredients over ice. Strain into a martini glass and garnish.
What are your favorite cocktails to pair with hot ‘n’ spicy dishes?