Just because you’re cutting back on just about everything doesn’t mean life has to be bland. A refreshment with a little bit of kick—think spicy—would be very timely indeed. Lucky for you, the hard work has already been done to find the best recipes in town for a killer chili pepper cocktail. Because you know, time is money.

Maracuya at Macondo by Junior Merino

Jalapeno Margarita at Delicatessen by Damon Dunay
1 ½ oz. jalapeno-infused tequila
¾ oz. agave nectar
¾ oz. fresh lime juice
1 orange wedge
Muddle orange wedge in a chili-rimmed rocks glass. Shake ingredients together and pour into glass.

Poquito Picante 12 at Yerba Buena by Artemio Vasquez
2 oz. Tanqueray gin
3 slices of seedless jalapeños
6 to 8 cilantro leafs
2 slices of cucumber with skin
½ oz. cointreau liqueur
¾ oz. fresh lemon juice
Muddle cilantro, cucumber, and jalapeño with lemon juice, pressing gently. Add remaining ingredients, shake well and strain twice. Garnish with a dry chili pepper.

Michelada Picantina 8 at Toloache by Julian Medina
Piquin chile salt
1 Pacifico
1 oz. fresh lime juice
Two dashes of Tapatio hot sauce
Dampen the rim of the glass and depress into Piquin chile salt. Fill highball glass half full with ice and pour in remaining ingredients.

Maracuya at Macondo by Junior Merino
1 ½ oz. Sobieski vodka
1 oz. passion fruit juice
¾ oz. Domaine de Canton
¾ oz. lime juice
½ oz. jalapenos
Shake ingredients together and serve in a tumbler glass.

Peter Piper Pickled Pepper Martini at Irving Mill by Erin Ward
3 oz. Plymouth gin
dash of Noilly Pratt dry vermouth
1oz. pickled pepper juice
Shake up ingredients and pour into a martini glass garnished with a pickled cherry pepper cut in half.

* Pickled Peppers
10 medium fresh hot cherry peppers
3 c. red wine vinegar
4 cloves of garlic, sliced
1/8 c. sugar
1/4 c. salt
Prick the red hot cherry peppers and set aside in a plastic container. Bring remaining ingredients to a boil then simmer for about 10 minutes. Pour hot pickling liquid over the peppers and keep them submerged by placing something over them. Let cool at room temperature and then refrigerate for about one week.

~Randi Eichenbaum