The Hell’s Manhattan at Zocalo
American Seasons
The American Fire is a fresh-squeezed citrus trifecta with a kick, made from jalapeño-infused Tequila Chamucos with a splash of lime and orange juices, topped with homemade lemonade and garnished with a house-pickled bell pepper. 80 Centre St., Nantucket, 508-228-7111
Area Four
In addition to legendary lattes and an eco-friendly bottleless wine program, the staff behind the bar serves innovative drinks like the tropical Concubine—Bully Boy Distillers vodka, pineapple, lime, mint, and sriracha hot chili sauce. 500 Technology Square, Cambridge, 617-758-4444
Aquitaine Boston
Mixologist Matt Coughlin heads to Japan with the Last Samurai, an on-the-rocks mix of Milagro tequila, shishito pepper cordial, grapefruit bitters, and lime. One in every 10 shishitos is spicy, so the drink makes for a fun gamble. 569 Tremont St., 617-424-8577
Blue Inc.
Leave it to the ingenious folks at Blue Inc. to kick up the Bloody Mary with their version, the Angry Tomato. Based on a secret Creole Bloody recipe and made with house-made gazpacho vodka and pickled green beans, the classic cocktail is elevated to new sensory heights.
131 Broad St., 617-261-5353
Deuxave
The Blue Heat uses a 28-day house-made cayenne tincture along with Lunazul Blanco Tequila, simple syrup, lime, and cucumber. The first sip is cool, with a subtle heat on the finish.
371 Commonwealth Ave., 617-517-5915
Poe’s Kitchen at the Rattlesnake
Get ready to sign a waiver in order to imbibe the “glass of fire,” one of the hottest margaritas in the world. Made with a scorching combination of ghost chilies, CaJohns Hot Sauce, habanero powder, and red pepper flakes, the Ghost Chili Margarita singes with every sip. 384 Boylston St., 617-859-8555
Stella
Using green Thai chili pepper-infused reposado tequila, house-made Thai basil simple syrup, Original Combier, lime juice, and muddled blood orange peels, the Sambal puts a stamp on your passport with one swig. 1525 Washington St., 617-247-7747.
Still & Stir
The complex yet quaffable tiki-inspired Tim’s Cup combines jalapeño-infused Double Cross vodka, Yellow Chartreuse, fresh ginger, Velvet Falernum, and fresh lime and pineapple juices. 1 Exchange Place, Worcester, 508-459-9090
Temple Bar
The smart and sassy An Englishman in Thailand cocktail pairs Bombay Sapphire gin with its British cousin, Pimm’s No. 1, plus lime juice, honey syrup, crème de framboise, and a dash of sriracha. 1688 Massachusetts Ave., Cambridge, 617-547-5055
Zocalo
The Hell’s Manhattan is a three-ingredient inferno: Jim Beam Devil’s Cut bourbon whiskey, chipotle-infused sweet vermouth, and Bittermen’s Hellfire Habanero Shrub. 35 Stanhope St., 617-456-7849
