Sampling liquors that will light your taste buds on fire
“My biscuits are burnin’! Great horny toads! That smarts!”
The image of Yosemite Sam being lit on fire was the first visual that came to mind when assigned the task of writing about spicy liquors. My colleague thought this was hilarious—so we went with this image when describing these latest offerings, courtesy of research from the folks at Imbibe.
Having tasted this liqueur on a fresh palate in the morning (thanks Toni!), I can say that this offering from Benjamin Prichard packs a bit of a punch. While I wouldn’t say my biscuits burned per say, I would note that the capsaicin kicks in about seven seconds after downing the shot. The last note is pure Sweet Lucy, a juicy salivary-inducing apricot-orange aftertaste that leaves you wanting dessert—or another shot.
I would recommend this in any mixed beverage if you want to finish with an extra POW! but it was quite tasty taken in a neat, cold shot. Try pairing it with Mexican or Thai food—spicy and spicier never tasted so good!
Plus, for every bottle sold a portion of the proceeds goes to benefit A Soldier’s Child, a non-profit that provides scholarships to children who lost parents in service – so you can feel that you’re drinking for a great cause.
Now drink up, ya varmints! Try a cucumber jalapeño margarita with Sweet Lucifer for that extra spice to make the meanest, toughest, rip-roarin-est margarita yet. Or try substituting any of these in a fiery recipe like these fajitas—we think Yosemite Sam would approve.
Cucumber Jalapeno Margarita - (courtesy of cookingchanneltv.com)
- 1/2 cup fresh lime juice
- 1/2 cup white tequila (or in this case Sweet Lucifer)
- 1/4 cup orange liqueur, such as Grand Marnier
- 1/4 cup simple syrup, or more as needed
- 4 thin slices cucumber
- 1 jalapeno, halved lengthwise
- Ice, for serving
- Salt for glass rims, optional
Mix together the lime juice, tequila, orange liqueur, simple syrup, cucumber and jalapeños in a large pitcher. Chill for at least one hour (the longer the margarita sits, the more the cucumber and jalapeño flavors infuse into the drink). Serve over ice in salt-rimmed glasses, if desired.
Tequila Steak Fajitas - (courtesy of foodtv.com)
- 3 lemons, juiced
- 1/8 cup tequila (or infused liquor of choice)
- 1/2 tablespoon red chili pepper flakes
- 1 teaspoon chili powder
- 4 cloves garlic, crushed
- 2/3 pound flank steak
- 2 teaspoons canola oil
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1/2 red onion, sliced
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 4 (6-inch) corn tortillas, warmed
- 1 cup chopped fresh cilantro leaves
Mix the lemon juice, tequila, pepper flakes, chili powder, and garlic in a medium-sized plastic container. Place the steak in the container, cover, and marinate in the refrigerator for at least 45 minutes. Heat canola oil in a large nonstick sauté pan over medium heat. Sauté peppers and onions and set aside.
Remove steak from marinade and sauté five minutes on each side. Remove steak from the pan and slice into thin strips. Return steak strips, bell peppers, and onions to pan and warm through for about one minute. Season with salt and pepper, to taste. Divide steak mixture evenly among the warmed tortillas. Garnish each with 1/4 cup cilantro and serve.