Scroll To Top

Liquidity: Spicy Like Sunday Morning


New brunch cocktails bring a much-needed jolt to the senses.

Brunch, booze, the gays -- a longstanding tradition. But while we've always supported hair-of-the dog decadence, waking up with the same old mimosa every Sunday is a bit like waking up next to the same old trick. Fortunately, mixologists and bar tenders have gotten as bored as we have. The result? A new breed of spicy brunch cocktails.

The day-after drink of the moment is the Michelada, a Tex-Mex fave and the guy-next-door of the bunch. It starts out like a Bloody Mary (lime, pepper, Tabasco, Worcestershire, soy sauce, salted rim), but beer replaces the vodka and tomato juice. Erin Lindsey, bar manager at the lesbian-owned Hotel San Jose in Austin, Texas, says it's best served with Mexican beer (though none of the other ingredients are authentically Mexican).

At Red O in Los Angeles, chef Rick Bayless's first foray outside Chicago, the brunch beverage of choice is the Alacr'n, a sassed-up margarita of medium-aged reposado tequila, orange liqueur, VeeV a'a' spirit, limonada (lime juice with simple syrup), and chili-mint syrup brought to you by the restaurant's resident drinkslinger, Steven Calabro. The glass arrives dipped in Taj'n, a seasoning made of dried chiles, salt, and dehydrated lime juice.

Richard Sandoval's Zengo restaurants (in Denver, New York City, Santa Monica, and Washington, D.C.) fuse East Asian and south-of-the-border flavors, as does their signature brunch cocktail: a margarita with tamarind paste and Japanese seven-spice togarashi powder. If you like tequila but dumped the salted-back-of-the-hand-and-lime-wedge routine after that misbegotten spring-break fling, this is the one to try (plus, the togarashi is perfect for dipping cucumber crudit's). And for the really thirsty, Phil Ward of Manhattan's Mayahuel suggests a pitcher of Spicy Paloma Punch, in which grapefruit juice, lime juice, and sugar muzzle the bite of jalape'o-muddled tequila. Float club soda and a pinch of salt over the top for an extra spark.

Three to Try

Spicy paloma punch (pictured)
Mayahuel, New York City
24 ounces Espolon Tequila Blanco
6 ounces sugar
6 small jalapenos, halved
12 ounces fresh grapefruit juice
9 ounces fresh lime juice
12 ounces club soda
1/8 ounce salt

Muddle sugar with jalape'o seeds and tequila. Add juices and shake with ice. Strain into rocks glass. Top with club soda and a pinch of salt.

Hotel San Jose, Austin
2 tablespoons fresh lime juice
Tabasco sauce
Worcestershire sauce
soy sauce
Mexican beer (preferably Modelo Especial)

Rub lime on the rim of a 20-ounce glass. Dip rim in salt. Fill glass two-thirds with ice. Add lime juice. Add three grinds of pepper, three shakes of Tabasco and Worcestershire, and a splash of soy sauce. Pour beer into glass. Garnish with lime wedge and straw.

Tamarind-togarashi Margarita
Zengo, multiple locations
1 ounces el Jimador tequila
1 ounce tamarind pure
2 ounces sour mix
Togarashi salt

Shake well and pour into a togarashi salt-rimmed cocktail glass.

AdvocateChannel promoOut Magazine - Ricky Martin

From our Sponsors

Most Popular

Be sure to follow Out on your favorite social platforms!


Want more news, top stories, and videos? Check out the all NEW Advocate Channel!
Your 24/7 streaming source for equality news and lifestyle trends.
Click this link right now:

Latest Stories