Spicy margaritas have become synonymous with summer – as temperatures rise, at-home mixologists can embrace this scorching beverage trend by adding a fiery twist to drinks with Poi Dog Sauces, the woman- and AAPI- purveyor of Hawai’i-inspired condiments.
Resa Mueller, renowned bartender from Philadelphia’s R&D Cocktail Bar, and Poi Dog founder, Chef Kiki Aranita, combined their mixology and culinary prowess to create savory and flavorful libations inspired by #SpicyMargSzn.
Each cocktail features Poi Dog Chili Peppah Water: Batch Noelani ($16), the latest iteration of the seasonally-changing sauce from Poi Dog, made with Espelette and Ancho Peppers from Boonville Barn Collective. Chef-developed, this spicy, tangy condiment is the perfect seasoning for summer sippers that pack a punch.
SPICY SUMMER COCKTAILS
- Poi Dog Michelada – The quintessential Mexican cocktail just got spicier with the addition of Chili Peppah Water
- Dirty Martini – Lean into the savory cocktail trend with pickled ginger brine and Chili Peppah Water-sesame oil emulsion
- POGloma – Hawaiian P.O.G. (passionfruit, orange, and grapefruit juice) + Chili Peppah Water = sunshine in a glass
- Mahalo Ma’am – Candied yam and spam garnish adorn this unique Japanese-influenced cocktail
Poi Dog Chili Peppah Water is available now for purchase via Amazon and poidogphilly.com, with on-premise stockists and wholesalers in 13 states (view the full list here).
See the full recipes below.
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POI DOG MICHELADA
Ingredients:
- 1 can of beer
- Lime juice
- Tajin seasoning
- Poi Dog Chili Peppah Water
Glassware: Beer can
Garnish: Tajin seasoned rim
Instructions: Choose your favorite can of beer. Cover the rim in lime juice, then dip into tajin seasoning. Shake as much Chili Peppah Water into the beer as you want!
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DIRTY MARTINI
Recipe courtesy of Resa Mueller, Bar Manager at R&D
Ingredients:
- 2 oz. London Dry Gin
- 1 oz. Sweet vermouth
- .25 oz. Pickled ginger brine
- 1 barspoon Chili Peppah Water-sesame oil emulsion
Glassware: Martini or coupe
Instructions: Shake and serve.
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POGloma
Recipe courtesy of Resa Mueller, Bar Manager at R&D
Ingredients:
- 1.5 oz. Blanco Tequila
- .5 oz. Lime
- 1 oz. P.O.G. juice
- .25 oz. Chili Peppah Water
- 3 oz. Grapefruit soda
Glassware: Collins
Garnish: Rim glass in Chili Peppah Water, then dip in salt
Instructions: Dry shake, strain into glass, and top with soda.
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POI DOG COCKTAIL
Recipe courtesy of Resa Mueller, Bar Manager at R&D
Ingredients:
- 1.5 oz. Kombu-infused Shochu
- .75 oz. Umeshi
- 1 Grapefruit
- .5 oz. Maraschino
- 1 barspoon Chili Peppah Water
Glassware: Coupe
Garnish: Candied yam and spam
Instructions: Dry shake and strain into glass.
