Spicy Fifty

The Spicy Fifty is a shaken cocktail made with vanilla-flavored vodka, fresh lime juice, honey and elderflower cordial – a jalapeño muddled in the shaker to infuse the drink with heat, then fine strained into a chilled cocktail glass and garnished with a whole jalapeño on the rim.

The jalapeño gives the Spicy Fifty a spicy character that bridges sweet and floral on one side and clean chili heat on the other, bringing it closer in spirit to a spicy Margarita – or rather, a Vodkarita. Red chilis work just as well as a substitute for a slightly different heat profile.

Sweet, floral and spicy. Absolut Vanilia leads with warm vanilla and a creamy sweetness, balanced by the sharp tartness of fresh lime juice. Honey adds a rounded sweetness and elderflower cordial brings a delicate floral note that softens everything. The muddled jalapeño runs through the whole drink – a clean, persistent heat that sits alongside the sweetness rather than overpowering it. Whatever you do, don’t eat the jalapeño garnish.

The Spicy Fifty was created in London in 2004-2005 as the signature drink of a now-closed London bar – its name a nod to the venue where it was born.

The story behind it is a good one. Its creator was inspired by a Michelin-starred chef whose restaurant shared the same address – a chef known for putting chili at the heart of his cooking. That culinary influence translated directly into the drink’s defining characteristic, and the Spicy Fifty was born.

Added to the IBA official cocktail list in 2020 in the new era drink category – recognition of a drink that, as its creator has said, is one of his best-selling cocktails, one of his most famous drinks and a modern classic in its own right.

• Always use fresh lime juice
  The lime juice provides the sharp, tart acidity that balances the sweetness of the honey and elderflower – bottled lime juice won’t give you the same quality.
• Muddle the jalapeño
  The jalapeño is muddled in the shaker to release its oils and heat – the more you muddle, the more heat you’ll get. For a milder drink, muddle lightly. For more heat, press harder and longer.
• Choose the right honey
  Use good quality honey Honey is the sweetener here and choosing the right honey is important. Opt for a mild, neutral variety like Acacia or Orange Blossom, which add a natural sweetness without overpowering the delicate floral notes of the elderflower cordial. Strongly flavored honeys like buckwheat or manuka will throw the balance off.
• Double strain
  Always double strain using a Hawthorne strainer and a fine mesh strainer – it gives you a clean, smooth pour and removes any jalapeño seeds or pulp. Here’s how to double strain and why it matters. Learn how to double strain a cocktail.
• Chill your glass
  Place your cocktail glass in the freezer for at least 30 minutes before serving. The Spicy Fifty is best served ice cold.

• Try it with Absolut Peppar
  Swap Absolut Vanilia for Absolut Peppar – the pepper-forward character of the vodka amplifies the muddled jalapeño and gives the drink a deeper, more savory spice note.
• Try it with Absolut Tabasco
  For an even more intense heat, try Absolut Tabasco, which lendis a sharp, vinegary heat that takes the spice in a completely different direction.
• Try it with red chili
  Swap the jalapeño for a red chili for a slightly different heat profile – sharper and more intense than the jalapeño, with a heat that builds more quickly.
• Try it with Absolut Lime
  Swap Absolut Vanilia for Absolut Lime and the drink takes on a sharper, more citrus-forward character. The lime notes of the vodka amplifying the fresh lime juice and giving the spice a brighter, zestier edge.

• Glassware
  Serve in either a chilled cocktail glass or chilled coupe glass.
• Whole jalapeño
  Place a whole jalapeño directly into the glass. A word of caution – the jalapeño is a garnish, not an invitation to eat it.
• Red chili
  Swap the jalapeño garnish for a whole red chili and the visual message is unmistakable – red means stop. Or in this case, sip carefully. Either way, don’t eat it.