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 type of tequila made with fermented blue agave and yeast, which are distilled and then infused with jalapeño peppers to develop a spicy, vegetal flavor.

Mezcal: This is a spirit made in Mexico with fermented agave and yeast, which are distilled after roasting agave hearts in underground pits to develop a smoky, complex flavor.

Pineapple Juice: This is the liquid extracted from the flesh of ripe pineapples that has a sweet, tangy tropical flavor and bright yellow color.

Lime Juice: This is the liquid extracted from the flesh of ripe limes that has a zesty, sour flavor and light green color.

Vanilla Syrup: This is a sweetener made with vanilla beans, white sugar, and water, which are heated and infused into a syrup with a sweet, aromatic flavor.

Simple Syrup: This is a sweetener made with white sugar and water, which are heated into a syrup with a sweet flavor.

Salt: This is a mineral composed of sodium chloride that has a granulated, crystal texture and savory flavor.

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.

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 Take
“This recipe reminded me a bit of the Smoky Pineapple Margarita I’ve tried before, just with a spicy jalapeño twist. The pepper-infused tequila gives the drink a bold kick, while the pineapple keeps everything bright and tropical. I was especially intrigued by the vanilla, which adds a subtle sweetness and a unique finish you don’t usually see in Margarita-style drinks. If you enjoy cocktails with a little heat and a lot of personality, the Hot Lips is definitely worth mixing up.”

Recipe

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