Named for the Spice Girls lyric, this mezcal-based cocktail gets a burst of heat from a house-made Fresno pepper tincture that also includes thyme and star anise. “I wanted to try and find a way to incorporate all of these low-ABV ingredients,” recalls Richard Beltzer, who started with yuzu and pamplemousse liqueurs before taking it to the Bad Hunter team for input. It ultimately became a nine-ingredient drink, including falernum, fortified wine and saison beer, defying traditional structures. “I remember it needed a couple extra layers,” says Beltzer. “It ended up being a collaborative cocktail.”
- 4 dashes honey bitters, preferably Bittermens
- 4 dashes citric acid
- 4 dashes housemade spicy tincture (see Editor’s Note)
- 1/2 ounce yuzu liqueur, preferably Joto
- 1 barspoon grapefruit liqueur, preferably Giffard Pamplemousse
- 1 barspoon velvet falernum
- 1 ounce hyssop-infused Mattei Cap Course quinquina
- 1 1/4 ounces mezcal, preferably Union
- Saison beer, to top
Garnish: fresh thyme, hyssop flower
- Combine all ingredients, except for the beer, in a mixing tin and shake with ice.
- Strain into a Collins glass over an ice spear.
- Top with saison beer.
- Garnish with fresh thyme and hyssop flower.
House Made Spicy Tincture:
750ml overproof natural spirit, preferably Gem Clear
20g star anise
20g fresno chili, sliced
Combine all ingredients in a nonreactive container. Let sit for 24 hours, then strain with cheesecloth.