If there’s one thing to know about Joe and me it’s that we’ll put hot sauce on just about anything. Soups, eggs, meats and veggies, even some dessert mixes—if we can add it we will add it. That being true, I’m embarrassed to admit that we’ve been failing ourselves pretty hard in one area of hot sauce utilization: beverages. Spicy cocktail recipes to be more specific.
Don’t get me wrong, anytime we’re out and we have the opportunity to try a spicy IPA or margarita, we take it. But as far as crafting cocktails with heat at home, we’ve been limiting ourselves to simple Bloody Marys. Obviously, there’s no excuse for this, so last weekend we decided to remedy the situation, and the results were delicious. We tried out a few recipes that used different kinds of the beloved Cholula hot sauces, but there were three that really stood out to us. I’ve added them below for you to try yourself. I hope you enjoy them as much as we did!
Verde Jala-Jito
(Serves 4)
Ingredients:
- 2tsp Cholula Green Pepper Hot Sauce
- 3 Slices Jalapeno (seeded for a less spicy option)
- 1 Lime, ½ cut into chunks
- ¼ Cup Mint
- ½ Cup Captain Morgan White rum
- 2 Cans (24oz total) Lemon-lime soda
- Turbinado sugar for garnish (or regular white sugar)
- Mint for garnish
- Lime for garnish
Directions:
In a cocktail shaker, combine the Cholula Green Pepper Hot Sauce, jalapeno slices, lime chunks, juice from remaining half of lime, and mint leaves. Muddle well. Next, add rum and enough ice to fill ¾ of the shaker and shake vigorously for 10 seconds. Rim a short glass with a lime wedge and turbinado sugar and pour mixture over ice evenly through a strainer. Top off with lemon-lime soda. Garnish with a wedge of lime and mint sprig.
Sangrita
(Serves 3 Mezcal shot glasses)
Ingredients:
- 2 oz Fresh Orange Juice
- 2 oz Fresh Grapefruit Juice
- 1 oz Fresh Lime Juice
- 20 Pomegranate seeds
- 3 Sprigs Cilantro
- Half stick Celery
- 3/4 oz #4 Smoky Salt (Sal de Gusano)
- 3/4 oz Cholula Original
Directions:
In a blender add all ingredients with 7 ice cubes. Puree until the pomegranate seeds and other ingredients form a smooth consistency. Double strain to remove any unwanted pulp. Serve in 3 mezcal shot glasses with half-rimmed #4 smoky salt. Serve alongside Creyente Mezcal Joven.
The Burro
(Serves 4)
Ingredients:
- 4tsp Cholula Chili Garlic
- 2 oz Silver tequila
- ½ oz Mezcal
- 1 Lime, ½ juiced and ½ garnish
- 1 Cup Ginger beer
- 2 Cups Crushed ice
Directions
Combine Cholula Chili Garlic Hot Sauce, tequila, mezcal, and lime juice in a measuring cup. Stir to combine. Pour evenly over crushed ice into heavy cups. Top with ginger beer. Garnish with a lime wedge and serve.
