Elie Hajj on Spicy Cocktails: Heat, Balance, and Why They’re Not Just for Daredevils

A touch of heat can transform a cocktail from familiar to unforgettable. Lebanese bartender Elie Hajj knows exactly how to play with fire — literally. In this interview, he unpacks the rise of spicy cocktails, their surprising versatility, and how to make heat work for your palate, not against it.

Ryan: Elie, what makes a cocktail “spicy” in your opinion?

Elie: Great question. A spicy cocktail usually includes an ingredient that adds heat — it could be chili-infused tequila, muddled jalapeño, a hot sauce, or even a ginger extract. But it’s not just about burning your tongue. It’s about creating contrast and intensity. Spice adds another sensory layer, and when it’s done right, it enhances everything else in the drink.

Ryan: Are spicy cocktails always really hot? Like… tear-inducing?

Elie: Not at all — or at least, they shouldn’t be. The goal is never pain. A good spicy cocktail has controlled heat. It should tingle, maybe surprise you a bit, but never overwhelm. If your guest takes one sip and reaches for milk, you’ve probably gone too far.

Ryan: Can someone adjust the spice level in a cocktail? Like, make it less intense?

Elie: Absolutely. Think of spice like salt in cooking — you can always add more, but it’s hard to take it away. Start light. Use a single slice of chili instead of five. If you're working with infused spirits, control the steep time. You can even use a small rim of chili salt instead of putting heat into the drink itself.

Ryan: What are some of the most popular spicy cocktails you see on menus?

Elie: The Spicy Margarita is still the king — usually made with jalapeño or chili-infused tequila. Then you have spicy twists on classics: Spicy Palomas, a Spiced Mule with ginger and cayenne, or even Bloody Marys with Tabasco or horseradish. And recently, I’ve seen spicy Negronis with chili oil — bold but beautiful.

Ryan: Are spicy cocktails suitable for everyone, or more of a niche thing?

Elie: They can be for everyone — if you design them with balance in mind. Some people assume “spicy” means “only for thrill-seekers,” but it’s not true. Mild heat, like a ginger-spiced spritz or a cocktail with black pepper syrup, can be really elegant. It’s about how you introduce the heat, not just how much.

Ryan: What about food? How do you pair spicy cocktails with dishes?

Elie: I love pairing spice with fatty or rich food — a Spicy Margarita with tacos al pastor is classic. But also try it with cheese boards, fried foods, even dark chocolate desserts. The heat cuts through richness and refreshes the palate. That’s what makes spicy cocktails amazing for food pairings.

Ryan: Can you make a non-alcoholic spicy cocktail? Is that even enjoyable?

Elie: Totally. In fact, I think spice is one of the best tools in zero-proof drinks. It adds intensity that can replace the missing alcohol bite. I’ve made mocktails with chili-honey syrup, ginger shrub, or muddled jalapeño and lime — super refreshing, complex, and far from boring.

Ryan: Any final tips for making the perfect spicy cocktail?

Elie: Respect the heat. Always taste as you go. Use fresh ingredients — chili slices, ginger, pepper tinctures — instead of just dumping hot sauce. And balance is key: pair spice with citrus, sweetener, or even something creamy like coconut milk. It’s not about who can handle the most heat — it’s about crafting a story with flavor.

Whether you’re a heat-seeker or just spice-curious, Elie Hajj proves that spicy cocktails aren’t a trend — they’re a craft. From bold Margs to gentle ginger spritzers, there’s a way to bring the fire without getting burned.