If you enjoy a bit of spice in your mixed drinks, this hot lips cocktail recipe offers an unforgettable combination of jalapeño-infused tequila, smoky mezcal, and a sweet note from vanilla syrup. Originally crafted by bartender Jessica Gonzalez at Death & Co. in New York City around 2010, it soon became a modern favorite at The NoMad as well. Unlike most citrus-based cocktails, this one is stirred instead of shaken, giving it a silky, smooth texture reminiscent of a classic martini. Whether you stick to the original formula or experiment with whiskey for a twist, this enticing beverage is sure to leave a lasting impression on your palate.
Ingredients
Below are the core ingredients you will need to make one serving of the Hot Lips cocktail:
- 1½ oz jalapeño-infused tequila
- ½ oz mezcal
- 1 oz pineapple juice
- ½ oz lime juice
- ¼ oz vanilla syrup
- ¼ oz cane syrup (or sugar cane syrup)
- Pinch of salt
- Lime slice for garnish
To create the jalapeño-infused tequila, steep 5 diced medium jalapeños in 750 ml of blanco tequila. Taste after 5 to 10 minutes, and once you reach your preferred spice level, strain out the pepper pieces and store the mixture in the refrigerator. For the vanilla syrup, combine 400 grams of simple syrup with 1½ split vanilla beans in an iSi canister. Charge it twice with N2O, strain, and keep it in an airtight container for up to one month.
Directions
- Gather your tools: jigger, mixing glass, bar spoon, and a julep strainer.
- Add the jalapeño tequila, mezcal, pineapple juice, lime juice, vanilla syrup, cane syrup, and a small pinch of salt to the mixing glass.
- Fill the mixing glass with ice and stir for about 20 to 30 seconds. This step chills the drink and gives it a velvety mouthfeel.
- Strain the mixture into a chilled cocktail glass using the julep strainer.
- Garnish with a lime slice, and serve immediately.
Tips & variations
- Adjust the heat level: If you want a milder kick, shorten the jalapeño infusion time or remove more seeds. For extra heat, let the peppers steep longer.
- Try a whiskey twist: While the original recipe calls for tequila and mezcal, you can substitute or supplement whiskey if you prefer its deep, full-bodied character. Keep in mind that it will alter the smoky-spicy balance.
- Swap the sweetener: If you don’t have cane syrup, you can use simple syrup or even honey for a different flavor profile. Just keep an eye on the sweetness level.
- Speedy substitute: If infusing jalapeños is too time-consuming, replace 5 ml of cane syrup with about 10 ml of chili liqueur to provide the peppery punch.
Nutrition facts
One serving of this cocktail contains around 150 calories. Factors such as additional sweeteners or variations in ingredients can slightly increase or decrease the calorie count. Always taste and adjust the recipe to match your preference.
Final thoughts
The Hot Lips cocktail offers a rare balance of sweet, smoky, and spicy, all tied together by a delightful smoothness. If you’re craving a refreshing departure from your usual drink list, give this recipe a stir — quite literally — and enjoy its bold flavors. With a few tips and variations under your belt, you can keep experimenting until you discover the perfect level of heat and sweetness.
Frequently asked questions (FAQs)
-
Can I shake this cocktail instead of stirring?
You can, but you may lose the velvety texture that comes from gently stirring. Shaking tends to aerate citrus-based drinks, giving them a frothy finish, which isn’t the traditional style here. -
How long can I store the jalapeño-infused tequila?
Once strained, you can keep it in an airtight container in the refrigerator indefinitely. The flavor stays fresh, though the spice may mellow over time. -
What if I don’t have an iSi canister for the vanilla syrup?
You can make a simple vanilla-infused syrup by gently heating simple syrup with a split vanilla bean on the stove. Let it cool, strain, and store as usual. The iSi technique just speeds up the infusion process. -
Is a whiskey version still considered a Hot Lips cocktail?
It’s more of a variation. While the result won’t perfectly match the original, the spicy-sweet combination can still be delicious if you prefer whiskey’s flavor profile.
