Spicy Vodka Cocktails

Cocktails with Shine Vodka and a little kick

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Spicy Vodka Paloma

Ingredients

• 2 oz Shine Vodka

• 3 oz fresh grapefruit juice

• ¾ oz lime juice

• 2 oz Topo Chico

• Tajín for glass rim

• ½ oz jalapeño-infused simple syrup:

  • ½ cup water

  • ½ cup sugar

  • 1 medium jalapeño, sliced (seeds in for more spice, out for less)

  • 1 small serrano pepper, sliced (optional, for extra spice)

Steps

1. Rim a tall glass with lime, then dip into Tajín to coat the rims.

2. Combine Shine Vodka, grapefruit juice, lime juice, and jalapeño-infused simple syrup in an ice-filled shaker. Shake until well-chilled.

3. Add ice to Tajín-rimmed glass, then strain in contents from the shaker.

4. Top with Topo Chico and garnish with lime and/or jalapeño slice.

JALAPEÑO-INFUSED SIMPLE SYRUP RECIPE

1. In a saucepan over medium heat, stir equal amounts of sugar and water until the sugar dissolves.

2. Add sliced jalapeño (plus serrano, if using) and warm for 10–15 minutes on low heat. Simmer longer to increase spiciness.

3. Let the syrup cool, strain and use as needed, then refrigerate any leftover.

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Spicy Bloody Mary

Ingredients

• 2 oz Shine Vodka

• 5 oz tomato juice

• ¾ oz fresh lemon juice (set aside lemon slice for garnish)

• 1 tbsp Worcestershire sauce

• 1 tsp horseradish

• 2 dashes hot sauce of your choice

• Old Bay seasoning

• Cracked black pepper

• Celery stalk (for garnish)

• ½ oz pickled jalapeño brine (set aside a few slices for garnish):

  • 3–4 thinly-sliced jalapeños

  • ½ cup water

  • ½ cup vinegar

  • 1 tsp sugar

  • 1 tsp salt

  • ½ tsp black pepper

Steps

1. Rim a tall glass with lemon, then coat the rims by dipping into Old Bay seasoning mixed with cracked black pepper.

2. In an ice-filled mixing glass, combine Shine Vodka, tomato juice, lemon juice, pickled jalapeño brine, Worcestershire sauce, horseradish, and hot sauce. Stir until thoroughly chilled.

3. Add ice to the rimmed glass, then pour in contents from the mixing glass.

4. Garnish with your preference of celery, lemon, and/or pickled jalapeño slices.

PICKLED JALAPEÑO PEPPER BRINE

1. In a saucepan over medium heat, stir sugar and salt into equal parts water and vinegar, until dissolved.

2. Place the sliced jalapeños in a heatproof jar and pour heated brine over the jalapeños (until fully submerged).

3. Let it cool in room temperature for 20–30 minutes, use as needed, then refrigerate any leftover peppers and brine.