Why spicy and savory cocktails are the hottest drink trend right now

Spicy cocktails are enjoying a significant moment, evolving far beyond the classic spicy margarita and Bloody Mary. Bartenders are now pushing creative boundaries to craft innovative drinks with a fiery kick."The same way that you want to season a steak or a pork chop, you want to add multiple layers.

And I think spice does that if you do it the right way," explains Turner Greaves, a bartender at New York’s Sip and Guzzle.Among these is Greaves' Doctor Green, a tequila highball he describes as "super-herbaceous, vegetal, a little bitter." This unique concoction features tomatillo, green apple, shiso, and horseradish.

For those seeking an extra jolt, a serrano pepper can be added, with customers receiving a small spice dropper to customize their drink's heat level.open image in galleryThe Doctor Green is a tequila highball he describes as ‘super-herbaceous, vegetal, a little bitter’ (AP Photo/Guido Neira) Cocktail tastes are changing from sweet to savoryJames Stevenson, co-founder of Brutes of Mayfair cocktail bar in London, says drinks were very sweet when he started out 20 years ago, and now consumers' tastes have shifted.“I think there’s a real movement toward savory cocktails," he says.

"Every drink we put on the menu that is more savory or has a pickled element or spice element tends to be our bestseller.”Stevenson makes a mezcal-based Bagheera which he describes as a turbo-spiced margarita.“We juice (blend) rather than shaking the drink, with fresh chile and coriander," he says.

They make a fresh syrup, adding tequila and freshly squeezed lime, and finish off the drink with a house-made tajin salt rim.open image in galleryStevenson makes a mezcal-based Bagheera which he describes as a turbo-spiced margarita (AP Photo/Louise Dixon)Agave spirits are a good match for spicy and savoryIt's no coincidence both bartenders picked agave-based spirits — tequila and mezcal — for their spicy offerings.Stevenson explains that a lot of the flavor profiles you get from agaves are fresher, more vegetal than other spirits.

“They’re just very akin to chiles" he says. Noting that tequila pairs well with salt, he adds, "Spice and savory flavors are just a natural kinship.”Alex Lyoness, bar manager at London’s FlipDog, makes his Late Night cocktail with a hint of an after-hours kebab and pickles.

He uses a white tequila and a Raicilla (an agave similar to mezcal). Soy sauce brings a deep flavor, he says, and a homemade chile tincture spices things up. He then adds an onion and olive brine “like the ultimate dirty martini,” and garnishes with a bright pink pickled turnip.

Looking for a tingly feelingBut chiles aren't the only way to add spice. Lyoness says you're looking to create a “mouthfeel.” He uses Sichuan peppercorns and the Timur berry, which he says has a cool, numbing quality.

“What you’re looking for is that tingling across the palate,” he says.Greaves recommends bringing a little classic cooking into your drinks. “You can add ginger, you can add garlic cloves, and star anise and fennel into these drinks, and it adds so many different elements of pepper, of spice.

Go home and then throw cayenne into a margarita,” he says.How hot is too hot? To judge the heat, try to read it on your palate, says Greaves: “If it starts creeping all the way down to your esophagus, I think that’s definitely a spice level that you can loosen up a bit.”

A good spicy drink should “give you the itches on the sides of your mouth” but not overwhelm, he says. And don’t forget that no two chiles are the same.“It’s all about tasting, trying and tweaking,” Anderson says.

Adding a spicy rim to your glass is an easy way to get extra kickFor a spicy rim, mix any spices from your cupboard with a good rock salt, says Anderson. (You can freshly grind the spices for a more aromatic and vibrant mix.)He recommends coriander seed for a more citrusy mix, and black pepper or cardamom powder for a savory feel.

You can even try adding fruit powders.“Something like a freeze-dried strawberry, freeze-dried raspberry, with a little bit of spice. It’s great,” Anderson says.

Then, simply run a lemon or lime wedge along the rim of your glass and gently roll it in a shallow plate of the salt mix. Recipes: ___ Late Night – from FlipDog London Ingredients1 oz. Tapatio blanco (tequila)34 oz.

La Venenosa Costa Raicilla34 oz. Gonzalez Byass Tio Pepe Fino (dry sherry)0.66 oz.

brine mix (onion, olive, sivri pepper)2 drops chile tincture(asterisk)Directions: Stir together all the ingredients with ice. Serve in a chilled martini glass. Add a pickled turnip to garnish(asterisk)Chile tincture: Submerge chiles in a sealed jar with a high-proof neutral alcohol like vodka (approx.

1-2 small chiles per 3.5 oz. of alcohol) and leave to steep for up to two weeks, shaking the jar occasionally.

Then strain and transfer the contents into an eyedropper bottle. —- Bagheera - from Brutes of Mayfair, London Ingredients1.75 oz.

Lost Explorer mezcal0.75 oz. fresh lime juice68 oz.

Bagheera syrup