Preparation
- Measure the ingredients, including the very thinly sliced chili, into the shaker.
- Shake hard with plenty of ice.
- Strain through a Hawthorne strainer and fine strainer into a chilled cocktail glass so no chili pieces remain.
- Garnish to finish: small red chili pepper.
What does it taste like?
The first sip is sweet and floral. That comes from the elderflower cordial, a sweetened blossom syrup, and from the vanilla vodka. Honey syrup adds another round layer of sweetness beneath it. Working against that is the lime: it makes the drink tart enough that it doesn't turn sticky. The vodka itself is barely noticeable, serving mainly as a carrier for the vanilla. Only at the end does the chili announce itself. It doesn't ignite sharply—it warms instead, and that lingers for a few seconds. With 50 milliliters of vodka, the drink is strong even though it tastes soft.
When does it work best?
The Spicy Fifty works well before a meal or in the early evening. It's sweet and fragrant, yet spicy, and that combination isn't for everyone. Try it if you like chili in your food. Beginners handle it well since nothing about it is bitter. Anyone who can't stand heat should steer clear: two chili slices are clearly noticeable.
What matters
Chilies vary in heat, even within the same variety. Slice them very thin and start with less rather than more. You can always add more, but you can't take it back. Strain through a fine strainer at the end, or pieces will end up in the glass and get sipped along with the drink. Also make sure you buy the right thing: elderflower cordial is a sweetened mixer, not an alcoholic liqueur.
Where the drink comes from
Salvatore Calabrese created the Spicy Fifty for his London bar project Fifty, which opened in 2005. The bar's name is baked into the drink's name. The idea of combining chili with sweet, fragrant ingredients came from the kitchen. Vanilla, elderflower, honey, and lime are therefore no random mix: they build a soft, fresh frame around the heat. Without them, the drink would simply be spicy. With them, the chili feels like a spice you taste alongside everything else, rather than a dare.