Naughty but Spicy Cocktail
Keeping things festive and cheerful with The Naughty but Spicy Cocktail. Using homemade honey-ginger simple syrup infused with spicy jalapeños, mixed with tequila, smoky (or not) mezcal, lemon, and pomegranate or cranberry juice. Then you top it off with sparkling water! It’s a touch of sweet and a little bit spicy. And don’t skip that salty, spicy-sweet, chili sugar-rimmed glass for the perfect Christmas drink, it really just rounds out the whole experience.
If you know me, it’s not a secret that I love a good Christmas cocktail! Curtis and I enjoy going to hotel bars or sampling from restaurants’ holiday cocktail lists. I love developing the recipes, coming up with fun names, and creating a real Christmas scene within the photos. This year was so fun to shoot! I think I nailed it, not to gloat, but I am really pleased with how they turned out.
You’ll want to start with the syrup. We always make our own homemade cocktail syrups at home. They are much simpler to make than you might think! And they can really take a drink from just ok, to very delicious. They’re not always needed, but a spicy ginger syrup is what really makes this drink, with subtle spicy undertones to each sip.
If you don’t love an overly spicy drink, you can easily control the heat level by reducing the amount of jalapeño. Or if you love spicy – add more!
Hope you all enjoy it! If you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favourite! You can see our holiday old fashioned cocktail here.
Naughty but Spicy Cocktail
A festive, tequila Christmas cocktail with a honey jalapeno simple syrup!
Ingredients
Spicy Ginger Simple Syrup
- 1/2 cup honey
- 1.5 inch fresh ginger sliced
- 1 or 2 jalapenos, sliced
Cocktail
- salted chili sugar, for the rim
- 1 1/2 oz tequila
- 1/2 oz mezcal
- 1/2 lemon, juiced
- 1/3 cup pomegranate or cranberry juice
- sparkling water to top up
Instructions
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To make the honey ginger syrup. In a medium pot, bring 1/2 cup water, the honey, ginger, and the jalapeños to a boil over high heat. Boil 2-3 minutes, then remove from the heat. Let cool. This syrup makes enough for about 6 drinks, keep in fridge.
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On a shallow plate, combine the salt, sugar, and chili powder. Rim your glass, then fill with ice cubes.
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In a cocktail shaker, combine 2-3 tablespoons ginger syrup, the tequila, mezcal, lemon juice, and pomegranate or cranberry juice. Add ice and shake. Strain into a glass filled with ice. Top with sparkling water and garnish with mint as desired. Enjoy!
Recipe Notes
Salted Chili Sugar: Mix 1/4 cup sea salt, 1-2 teaspoons granulated sugar, and 1 teaspoon chipotle or regular chili powder. Use as directed above.
