Hot sauce may seem like an odd ingredient for a sweet drink, but the lovely I’m On Fire from mixologist Sarah Morrissey of New York’s Frenchette shows how just a dash (or two) of spice brings out the complexity of fruit juices and pairs wonderfully with a bit of smoke from the mezcal.
Morrissey calls for Cholula hot sauce, but you can use any hot sauce you like. Something with a bit more smoke, like an ancho chile sauce, would be lovely here.
Shake with ice and strain into an ice-filled short glass. Garnish with chile powder and a wedge or leaf of pineapple, if you’ve got it.
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