Mulled wines and Irish coffees were our go-to drinks for soul-warming on snowy days, until we discovered a slew of local bartenders mixing up something even hotter. Literally. Turns out that the spicy undertones of tequila make the perfect backdrop for chili-pepper-spiked drinks cooled by a dash of fruit juice (the sour cream of the drink world). The trend started, logically, at Mexican restaurants like Headhouse Square’s Xochitl, where the tequila-cantaloupe Godínez is served in a glass rimmed with ground ancho and pequin peppers, sugar and salt. But chef Joe McAtee of Doylestown’s American restaurant Honey put the Heat of Passion (tequila, passion-fruit juice, lime, and house-made habañero-ginger syrup) on his bar menu because spicy libations are more food-friendly than overly sweet concoctions. We’ll drink to that.
Around The Web
Be respectful of our online community and contribute to an engaging conversation. We reserve the right to ban impersonators and remove comments that contain personal attacks, threats, or profanity, or are flat-out offensive. By posting here, you are permitting Philadelphia magazine and Metro Corp. to edit and republish your comment in all media.