Southwest on the rocks

by Rebecca Toy

from infused spirits to fiery garnishes, New Mexico’s signature chiles bring playful heat to cocktail hour

EVERYONE KNOWS THE QUESTION:  red or green? In New Mexico, the answer traditionally depends on what’s on your plate. Increasingly, that defining New Mexican flavor is finding its way behind the bar. Beyond its heat, chile offers a broad flavor profile well suited to the cocktail glass. Whether your drink calls for bright vegetal notes or smoky warmth, chile can lend distinctive depth and complexity.

As New Mexico chile moves from kitchen to cocktail, its versatility invites experimentation. Control intensity with infused spirits, syrups, salts or powders. Few places offer a more natural setting for exploring chile’s place in the cocktail canon than New Mexico.

Getting into the spirit

For a chile-forward cocktail, start with an infused spirit. The most compelling infusions offer more than just heat. Green chiles add a vegetal, fresh character with tart, fast heat, complementing a mule, ranch water or martini. Red chile brings earthy, warming notes that contrast with zesty citrus, tropical fruits and sweet agave, while lending depth to spice-forward flavors. Think margaritas, mezcal cocktails, Old-Fashioneds or a daiquiri.
For locals well acquainted with chile, Rolling Still Distillery offers green chile vodka made with Hatch chile and red chile vodka made with Chimayó chile, while Left Turn Distilling offers red and green chile vodkas. Safe House Distilling produces Teller Green Chile Vodka. Want to try your own infusion? Choose your favorite pepper, slice two or three and pour your spirit over them, completely submerging the peppers. For less heat, remove the seeds before infusing. Taste the infusion periodically, removing the chile once the desired balance of flavor and heat is reached.

Playful pepper

For even more control, try syrups and liqueurs. Sugar Moon Syrups’ Red Chile Orange Cordial layers New Mexican red chile with orange juice and orange oil. Gruet Winery produces small-batch green chile and red chile citrus syrups, designed to pair with its sparkling wines.

Chile can be an accent rather than the foundation of a drink. Create a homemade dried chile and salt mix or let Los Poblanos’ Oaxacan Salt and Chimayó Salt transform a margarita rim into a regional calling card. A drizzle of chile honey into a coupe glass balances the sweet heat. An espresso martini gains Southwestern character from chocolate and dried ancho or Chimayó chile.

Flame-roasted chile makes an expressive garnish. A roasted green chile strip clipped to the glass adds elevated drama. Or add finely sliced chile to clear ice for striking color. Candied, smoked, sprinkled or drizzled, your creativity ignites even the simplest cocktail. As for red or green, in New Mexico, it can always be Christmas.