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First: Heat alone does not make a great drink. But a carefully crafted spicy drink hits all the right flavor notes and leaves a pleasant, faintly glowing heat on the lips and tongue, creating an excitement for the next sip. Unfortunately, I’ve been the victim of bubble gum–flavored Cosmos with a shriveled jalapeño tossed on top, a misguided attempt to enliven a stale bar menu. The end result was neither fresh nor enjoyable to drink and underscored that spice alone is not enough. Like any drink, a spicy cocktail should use fresh ingredients—seasonal if at all possible, which is why this book is divided into four seasons.

Pour into a second jar. Cover and let stand for 2 days. Strain this spice mixture and add the liquid to the first alcohol mixture. Add the caramel coloring. Stir. Strain again and let it rest until it settles perfectly clear. GARNISHES AND OTHER HOT TOUCHES Garnishes are like accessories for your drinks: small, decorative touches that enhance and amuse. Edible garnishes will add flavor, color, visual interest, and, perhaps, a touch of spice! Classic Garnishes … With a Twist Although there’s nothing wrong with garnishing drinks with a wedge of lime or a curl of orange peel, some of the following ideas are perfect for adding flourish to spicy drinks: Chile peppers.

Fried foods—calamari, mozzarella sticks. If fried foods are your weakness, spicy drinks on the fruity and sweet side will fit right in. Try the Spiced Tangerine Caipirinha or the Blackberry-Poblano Margarita with decadent greasy finger foods. Rich desserts—bread pudding, cheesecake. Chocolate desserts are a natural with spicy drinks (think Mexican Hot Chocolate or spiced coffee drinks). But in general, the richer the dessert, the easier it is to pair with spicy drinks. Another alternative: Choose a dessert-like drink such as the Gingered Apple cocktail or the Fireside, and skip dessert altogether!