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Active Time
15 minutes
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Total Time
4 to 8 hours
Bartender Jessica Gonzalez invented the Hot Lips around 2010 at Death & Co. in New York, where it remained a popular pick among both customers and staff for years. The drink traveled with Gonzalez to the Nomad Hotel Bar when that opened. Being a crowd favorite at one influential cocktail bar can get a drink named a modern classic, buttwo,I’d say, makes it a shoe-in.
There was a bit of controversy during the drink’s test runs at Death & Co.—after all, it’s not only a spicy drink but one with citrus juice that is stirred, not shaken. This cocktail technique has had some traction since, but to my knowledge Hot Lips was among the early examples, along with other bartender favorites like theArt of Choke. In the Hot Lips, stirring helps avoid the frothy quality you’d find in amargarita, shooting for a velvety mouthfeel closer tomartiniormanhattan. Or perhaps, more accurately, it’s a curious hybrid of the two styles.
This drink was built around ingredients you’d commonly find at craft cocktail bars, so it does require a little extra prep at home. At Death & Co., there was always jalapeño tequila on hand for a variety of drinks, made with just the seeds of the pepper. I prefer the subtle green notes that the flesh brings to the infusion. Gonzalez’s original version bolstered a shorter pour of vanilla syrup with a bit of flavorfulPetite Canne sugar cane syrup, but it works great to simply up the vanilla syrup as I’ve done here if you don’t have a bottle of that 21st-century cocktail bar standby laying around.—Al Sotack
Ingredients
Makes 1
Vanilla Syrup
Jalapeño Agave Batch
Cocktail
Vanilla Syrup
Step 1
Blend1 cup sugarand1 cup filtered waterin a blender until sugar is completely dissolved. Pour into a resealable jar, add1 vanilla bean, split open lengthwise, turned inside out, and let sit at least 4 hours at room temperature and up to 12 hours in the refrigerator. Strain syrup and chill until ready to use. (If using vanilla extract, add extract to water and sugar mixture and use immediately or refrigerate up to 2 weeks.)
Do ahead:Syrup can be made 2 weeks ahead. Keep chilled.
Jalapeño Agave Batch
Step 2
Add½ jalapeño, stem removed, to a resealable container. Add6 oz. blanco tequilaand6 oz. mezcaland let sit at room temperature for at least 2 hours, then taste for heat. Remove jalapeño when flavor is to your liking; jalapeños vary in potency, so infusion may require anywhere from 2–8 hours.
Do ahead:Jalapeño agave batch can be made several months ahead. Store at room temperature.
Cocktail
Step 3
Place somekosher salton a small plate. Rub rim of a rocks glass with alemon wedge; dip rim in salt. Fill with ice and set aside.
Step 4
Add1½ oz. Jalapeno Agave Batch,¾ oz. fresh lemon juice,¾ oz. Vanilla Syrup, and½ oz. fresh pineapple juiceto a mixing glass and fill with ice. Stir for approximately 30 seconds, then strain into reserved glass.
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Reviews (1)
Back to Topa delightful spicy tequila drink. Making the syrup & spicy tequila is worthwhile since you can make a bunch of these cocktails with it.
Anonymous
7/1/2023
