spiked hawaiianSome things are just natural companions, like a good Mexican beer and tequila.

This Spiked Hawaiian recipe proves the point, mixing Indio Beer (or Cerveza Indio) with a chile-infused tequila, then bringing in tropical and market-fresh juices to finish it. It seems like a lot of work to pull off, but it’s worth it if you’re a fan of spicy drinks.

While the recipe suggests using a full liter of tequila, you can easily make less, making sure to adjust the amount of peppers accordingly. In either a big or small batch, I would recommend testing the infusion periodically to ensure you get a good tasting tequila. Remember, it is easy to burn the spirit when infusing with peppers, so always err on the side of caution.

Celery juice is not a common ingredient in the store, but is very easy to make yourself. If you have a juicer, simply clean the stalks and juice like normal (removing any top foam to get pure juice).

If you’re going to use a blender simply clean the stalks and juice like normal (removing any top foam to get pure juice). Place clean stalks chopped into 2-inch sections into the blender with 1/2-1 cup of water and blend until you get a smooth puree. You can then choose to use the highly fibrous puree in the drink or filter out a more refined juice by using a fine mesh strainer with or without cheesecloth.

  • 1 ounce Morita chili-infused tequila* (recipe below)
  • 1/2 ounce celery juice
  • 3/4 ounce pineapple juice
  • Indio Beer to fill
  • Pineapple flag dipped in crushed red pepper for garnish
  1. Pour tequila, celery juice, and pineapple juice into a cocktail shaker filled with ice.
  2. Shake hard.
  3. Strain into a highball glass.
  4. Top with Indio Beer and stir to combine.
  5. Garnish with a pineapple wedge covered with crushed red pepper.

To Make Morita Chili-Infused Tequila:

  1. Add 1 cup of Morita chilies to measuring jug.
  2. Pour in 1 liter of reposado tequila.
  3. Allow to steep for 90 minutes (adjust time to taste).
  4. Strain out peppers using a fine mesh strainer.
  5. Bottle, cap, and store in a cool place.