Hot Lips

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Cocktail History

The Hot Lips is a modern cocktail that was created in 2009 by Jessica Gonzalez at Death & Company in New York City, New York. Although the recipe includes citrus, it uniquely stirs instead of shakes the fruit juice along with the drink’s other ingredients, including spicy jalapeño tequila, mezcal, pineapple, vanilla syrup, and cane syrup to create a cocktail that feels like a Margarita.

Cocktail Ingredients

To make this cocktail, you’ll need the following ingredients:

Jalapeño Tequila: This is a spirit made with jalapeño peppers, unaged agave, and water. I used Dulce Vida Spirits Organic Tequila Blanco.

Mezcal: This is a spirit made in Mexico with agave, sugar, and alcohol that is aged in an underground pit lined with wood. I used Del Maguey Vida Mezcal.

Pineapple Juice: This is the liquid juice of a pineapple. I used fresh pineapple juice.

Lime Juice: This is the liquid juice of a lime. I used freshly squeezed lime juice.

Vanilla Syrup: This is a sweetener made with vanilla pods, sugar, and water. I made mine using this recipe.

Cane Syrup: This is a sweetener made with white cane sugar and water. I used Monin Premium Pure Cane Syrup.

Salt: This is a mineral. I used Maldon Sea Salt Flakes.

Lime Slice: This is a slice of lime that has been cut into a half wheel shape.

Bartending Tools

To make this cocktail, you’ll need the following bar tools:

Jigger: This is used to measure and pour ingredients. I used the Japanese jigger from the A Bar Above 14-Piece Silver Bar Set.

Mixing Glass: This is used to hold the ingredients while they’re being stirred. I used the Viski 17 oz Cocktail Mixing Glass.

Bar Spoon: This is used to stir ingredients. I used the Barfly Stainless Steel Teardrop Bar Spoon.

Julep Strainer: This is used to strain out ice and solid ingredients after the cocktail is stirred. I used the A Bar Above Julep Strainer.

Chef’s Knife: This is used to cut larger fruits and vegetables into slices for the garnish. I used the OXO Good Grips 8-Inch Chef’s Knife.

Pineapple Corer: This is used to remove the core of the pineapple before it’s juiced. I used the OXO Good Grips Stainless Steel Pineapple Corer.

Paring Knife: This is used to cut ingredients. I used the OXO Good Grips 3.5 Inch Paring Knife.

Juicer: This is used to juice citrus, fruits, and vegetables. I used the ALEEHAI Manual Fruit Juicer for the citrus and the Hamilton Beach Large Juicer for the pineapple.

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Tasting Notes

This cocktail has the following flavor profile:

• Appearance: Bright yellow color

• Aroma: Sweet pineapple with undertones of smoky mezcal

• Taste: Spicy jalapeño tequila and pineapple’s bright tropical flavor and complemented by the mezcal’s earthy smokiness and a subtle touch of vanilla

• Finish: Gentle spice and more smoky essence

Kendall’s Rating: ⭐⭐⭐

Kendall’s Take: “This recipe reminded me a lot of our Smoky Pineapple Margarita from last summer, just with a spicy pepper twist. Admittedly, the jalapeño tequila was a bit too strong, so it overpowered the other ingredients quite a bit, but that aside, this is a delicious drink. The vanilla was an interesting addition that did add some sweetness and a unique aftertaste that I wasn’t expecting. This one’s worth a try, I’d say! I just liked the mezcal Margarita more.”

Recipe

This cocktail recipe was adapted from Mezcal + Tequila Cocktails: Mixed Drinks for the Golden Age of Agave by Robert Simonson.

This post contains affiliate links, meaning we make a small commission each time you purchase a product using our links. Product images sourced from Amazon Product Advertising API. Amazon affiliate links last updated on 2024-10-14.