This cocktail has a fiery twist and a floral, citrusy charm that keeps you coming back for more. The Spicy Fifty is one of those drinks that surprises people—in the best way. Smooth vodka, sweet elderflower, a hint of lime, and a flicker of chili heat—it’s balanced, bold, and just the right amount of adventurous. I’ve made this drink countless times, and here’s a tip I learned while perfecting the recipe: the size of your chili slice makes all the difference.
Spicy Fifty
What You’ll Need
Prep time: 5 minutes
Serves: 1
Glassware: Chilled cocktail or martini glass
Ingredients
– Vodka: 1.75 oz (50 ml)
– Elderflower cordial: 0.5 oz (15 ml)
– Fresh lime juice: 0.5 oz (15 ml)
– Honey syrup: 0.5 oz (15 ml) — mix equal parts warm water and honey
– Red chili pepper: 1 small slice (deseeded for less heat)
– Ice: For shaking
– Optional garnish: Extra chili slice or lime twist
How to Make It
- Prep your chili: Cut a thin slice of red chili pepper. Remove the seeds if you want a milder kick.
- Muddle: Drop the chili slice into a cocktail shaker and gently muddle it. Don’t overdo it—just enough to release the oils.
- Add the liquids: Pour in the vodka, elderflower cordial, fresh lime juice, and honey syrup.
- Shake it up: Add a generous scoop of ice. Shake vigorously for about 15 seconds, until the shaker feels ice-cold.
- Strain and serve: Double strain into a chilled cocktail or martini glass to catch any chili bits.
- Garnish: Top with a thin chili slice on the rim or a twist of lime, if you like.
Storage & Make-Ahead Tips
– You can prep the honey syrup up to a week in advance. Store it in the fridge in a sealed jar.
– If you’re making a batch for a party, mix everything except the chili ahead of time. Add chili slices to individual servings so you can control the heat.
– The cocktail itself is best shaken fresh, but the mix (minus chili and ice) can be kept chilled for a few hours.
Tips & Tricks
– Fresh lime juice makes a world of difference. Bottled juice just doesn’t have the same zing.
– If your honey is thick, warm it slightly before mixing with water to make your syrup smoother.
– Want more heat? Leave the chili seeds in or use a spicier variety like bird’s eye chili.
– Not into spice? Use a smaller chili piece or skip the muddling and just float a slice on top for aroma.
Ingredient Swaps
– Vodka: Try silver tequila for a warmer, earthy base.
– Elderflower cordial: Peach liqueur or even a splash of orange blossom syrup can change the vibe.
– Honey syrup: Agave syrup or maple syrup work well too—just adjust to taste.
– Chili: Jalapeño gives a greener, fruitier heat. Thai chili will turn up the fire.
What It Tastes Like
It starts off smooth and slightly sweet, thanks to the elderflower and honey. Then the lime cuts in with a bright tang, and finally, that chili heat sneaks up on you at the end—warm, tingly, and satisfying. It’s a drink with personality. This has been my go-to cocktail for summer nights when I want something a little daring but still elegant.
Food Pairings
Pair this cocktail with dishes that play well with spice and citrus:
Grilled Chicken Skewers
Smoky grilled chicken brings out the floral and sweet notes in the drink. A squeeze of lime over the skewers ties everything together.
Fresh Spring Rolls
Light and crunchy, these rolls echo the freshness of the cocktail. Add a peanut dipping sauce for a creamy contrast.
Dark Chocolate Truffles
The bitterness of dark chocolate complements the sweetness and heat in the drink. It’s a bold but decadent pairing.
Variations to Try
Spicy Mango Fifty
– Add 1 tbsp (15 g) of mango purée to the shaker for a tropical twist.
– Shake with the other ingredients and strain as usual.
Herbal Spicy Fifty
– Muddle 2–3 fresh basil leaves with the chili for a fragrant, green note.
– Works well with a splash of cucumber juice too.
Smoky Spicy Fifty
– Swap half the vodka for mezcal.
– Adds a smoky depth that pairs beautifully with the chili heat.
Virgin Spicy Fifty
– Skip the vodka and add 1 oz (30 ml) sparkling water after shaking.
– Still flavorful, still spicy—just booze-free.
Q&A
Can I make it less sweet?
Yes! Just reduce the honey syrup or switch to a lower-sugar alternative like agave.
Too spicy?
Use a smaller chili slice or remove the seeds. You can always add more heat next time.
Do I have to use elderflower cordial?
It gives the cocktail a lovely floral backbone, but peach liqueur, orange liqueur, or even a splash of white grape juice can work.
Can I batch this for a party?
Definitely. Mix everything except the chili and ice. Store in the fridge, and add chili to each glass when serving.
Best garnish?
A thin chili slice or lime twist looks great and adds a hint of aroma. If you’re feeling fancy, a tiny edible flower works beautifully too.
Why muddle the chili?
Muddling releases the oils from the chili’s skin, which gives the drink its signature heat. Just don’t over-muddle, or it’ll overpower everything.
Whether you’re shaking it up for a dinner party or winding down after a long day, the Spicy Fifty hits all the right notes—fresh, sweet, spicy, and just a little bit daring. Try it once, and it might just become your favorite too.
