Hot and Heavy Cocktail

History of Hot and Heavy Cocktail

Hot & Heavy was born at Pouring Ribbons (an East Village bar) by Jade Brown-Godfrey, around the mid-2010s. The drink was co-created by her and husband Al Sotack. It’s a spicy mezcal smash that combines reposado tequila, mezcal, and a hot honey syrup (made with serrano peppers and honey). Brown-Godfrey’s innovation was to use hot honey as the spicy element, creating a complex, layered sour. The cocktail was so successful it became a signature (and even served as a batch “after pork” digestif), earning a place in modern bartending lore.

Ingredients for Hot and Heavy Cocktail

(Including syrup)

• Hot Honey Syrup: 1 cup honey, 3½ oz water, ½ serrano chile, ½ oz white wine vinegar (blend and steep 8–12 hours).
• Cocktail: 3 lemon wedges (muddled), 1 oz mezcal (e.g. Del Maguey Vida), 1 oz reposado tequila (e.g. Siete Leguas), ½ oz hot honey syrup, 1 dash Angostura bitters, 1 dash Peychaud’s bitters, mint sprig (for garnish).

Instructions for Hot and Heavy Cocktail

1. Make Hot Honey Syrup (Do-ahead): Blend honey with water, steep a halved serrano pepper and vinegar 8–12 hours (the longer, the spicier), then strain.
2. Muddle: In a shaker, muddle 3 lemon wedges until juicy.
3. Shake: Add mezcal, tequila, ½ oz hot honey syrup, and one dash each of Angostura and Peychaud’s bitters. Add ice and shake briefly (about 10 seconds).
4. Serve: Dump the mix (with ice) into a double old-fashioned glass. Top with crushed ice and garnish with mint.

Food Pairing with Hot and Heavy Cocktail

The Hot & Heavy’s intense smoky-spicy sweetness is perfect with spicy grilled meats and street foods. Pair it with Korean-style BBQ, spicy chicken wings, or Cajun BBQ shrimp. Its honey-lime notes also make it a fun companion to barbecue pork sandwiches or spicy bratwursts. For a contrasting match, try it with citrusy desserts (like key lime pie) or grilled pineapple – the cocktail’s heat and smoke play off sweet and acidic flavors beautifully.

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