Chilli and Lime Cocktail Recipes

A bottle labeled 'The Bitter Club Chilli & Lime Bitters' next to a glass of ice with water splashing into it, and dried red chili peppers in front on a white surface against a black background.

TBC SPARKLING Chilli

Ingredients:

  • 5 dashes of Chilli & Lime Bitters

  • Top up with tonic or soda water

How to make: Pour ingredients in glass over ice and stir.

Serve in: Tumbler

Garnish: Fresh Chilli

A cocktail with ice, lime wedge, and chili pepper garnishes on a white surface, with a bottle labeled 'The Bitter Club Chilli & Lime Bitters' and a lime slice beside it, against a black background.

TBC Spicy margarita

Ingredients:

  • 50ml Blanco Tequila

  • 20ml Cointreau

  • 25ml Fresh Lime Juice

  • 10ml Agave Syrup (adjust to taste)

  • 5 dashes Chilli & Lime Bitters

How to make:

  1. Rim half the glass with lime juice and Tajín.

  2. Add all ingredients to a shaker with plenty of ice.

  3. Shake hard for 15 seconds.

  4. Strain into a chilled tumbler full of fresh ice (or double strain into a Nick & Nora for straight up.)

  5. Garnish with a lime wheel.

Serve in: Tumbler or Nick & Nora

Garnish:

  • Tajín or chilli salt rim (half rim)

  • Lime wheel

A tall glass of orange-colored cocktail with ice, garnished with a slice of orange and a lime wedge, on a white surface against a black background.

TBC Spicy PALOMA

Ingredients:

  • 60ml Tequila

  • 30ml Grapefruit Juice

  • 15ml Lime Juice

  • 7.5ml Agave Syrup

  • 5 dashes Chilli & Lime Bitters

  • Top up with Grapefruit Soda

How to make: Pour ingredients in glass over ice and stir.

Serve in: Hi-Ball or Collins Glass (Tall)

Garnish: Dehydrated grapefruit slice

A cocktail in a tall glass with condensation, garnished with celery, lime, and dried red chili peppers, placed on a white surface with a black background. A bottle of bitters labeled 'Chilli & Lime Bitters' is in the background.

TBC Bloody Mary

Ingredients:

  • 50ml Vodka

  • 120ml Tomato Juice

  • 15ml Fresh Lemon Juice

  • 2 tsp Worcestershire Sauce

  • 2–3 dashes hot sauce (Tabasco or similar)

  • Pinch celery salt

  • Pinch black pepper

  • 5 dashes of Chilli & Lime Bitters

How to make:

  1. Add all ingredients to a mixing glass with ice and stir.

  2. Pour into an ice-filled highball.

  3. Garnish with celery, lime and a pickled chilli.

Serve in: Highball

Garnish: Garnish

  • Celery stick

  • Lime wedge

  • Pickled chilli (optional)

A glass of yellow cocktail with ice, garnished with pineapple and dried red chili peppers, on a white surface against a black background.

TBC Pineapple Heat

Ingredients:

  • 50ml Blanco Tequila

  • 40ml Pineapple Juice

  • 20ml Fresh Lime Juice

  • 10ml Agave Syrup

  • 4 dashes Chilli & Lime Bitters

How to make:

  1. Add all ingredients to a shaker with ice.

  2. Shake vigorously.

  3. Double strain into a rocks glass over fresh ice.

  4. Garnish with pineapple and dried chilli.

Serve in: Rocks Glass

Garnish: Garnish

  • Pineapple wedge

  • Dried chilli

A tall glass of a yellow cocktail garnished with a slice of lime and red chili pepper, with ice cubes and condensation on the outside, placed on a white surface. There are dried red chili peppers, a lemon wedge, and a piece of candied ginger nearby, with a dark background and a blurred bottle in the background.

TBC Mexican Mule

Ingredients

  • 50ml Tequila

  • 20ml fresh lime juice

  • 120ml ginger beer

  • 4 dashes Chilli & Lime Bitters

How to make:

  1. Fill a highball with ice.

  2. Add tequila, lime juice and bitters.

  3. Top with ginger beer.

  4. Stir gently and garnish.

Serve in: Hi-Ball or Collins Glass (Tall)

Garnish

  • Lime wedge

  • Candied ginger or fresh chilli

A cocktail in a coupe glass garnished with a lemon wedge and lime twist, served with cubes of mango, dried red chili peppers, and a lime wedge on a white surface, with a bottle labeled 'The Bitter Club' in the background.

  1. TBC Mango & Chilli Daiquiri

Ingredients

  • 50ml White Rum

  • 30ml Mango purée

  • 25ml Fresh Lime Juice

  • 10ml Sugar Syrup

  • 4 dashes The Bitter Club Chilli & Lime Bitters

How to make:

  1. Shake all ingredients with plenty of ice.

  2. Double strain into a chilled coupe.

  3. Garnish with mango and lime zest.

Serve in: Coupe

Garnish

  • Mango slice

  • Lime zest

VERDE SPRITZ

Ingredients:

  • 25ml Blanco Tequila

  • 25ml Dolin Dry Vermouth

  • Grapefruit soda, to top

  • 3 dashes of Chili and Lime Bitters

How to make: Build the tequila, vermouth and bitters in a glass over ice, top with grapefruit soda and stir gently to combine.

Serve in: Highball over cubed ice

Garnish: Lime wheel (optional salt rim)

EMBER

Ingredients:

  • 40ml Reposado Tequila

  • 20ml Los Siete Misterios Mezcal

  • 7.5ml Rich agave syrup (2:1)

  • 5 dashes of Chili and Lime Bitters

How to make: Stir all ingredients with ice until well chilled and strain over a single large ice cube.

Serve in: Rocks glass

Garnish: Lime twist

AGAVE MARTINEZ

Ingredients:

  • 45ml Reposado Tequila

  • 30ml Punt e Mes

  • 5ml Agave syrup (1:1)

  • 2 dashes of Chili and Lime Bitters

How to make: Stir all ingredients with ice until well chilled and fine strain into a chilled glass.

Serve in: Nick & Nora glass

Garnish: Lime twist

SPICY TEQUINI

Ingredients:

  • 50ml Blanco Tequila

  • 15ml Dolin Dry Vermouth

  • 2 dashes of Chili and Lime Bitters

How to make: Stir all ingredients with ice until well chilled and fine strain into a chilled glass.

Serve in: Nick & Nora glass

Garnish: Lime twist

SOL CRUSTA

Ingredients:

  • 45ml Blanco Tequila

  • 10ml Alma Finca Triple Sec

  • 15ml Fresh lime juice

  • 5ml Agave syrup (1:1)

  • 2 dashes of Chili and Lime Bitters

How to make: Shake all ingredients hard with ice and fine strain into a chilled chili-sugar-rimmed glass.

Serve in: Chili-sugar-rimmed coupe

Garnish: Lime twist

DIABLO SOUR

Ingredients:

  • 50ml Blanco Tequila

  • 22.5ml Fresh lime juice

  • 15ml Agave syrup (1:1)

  • 3 dashes of Chili and Lime Bitters

How to make: Shake all ingredients hard with ice and fine strain into a chilled glass.

Serve in: Coupe with a half chili-salt rim

Garnish: Lime wheel

HEATWAVE PUNCH

Ingredients:

  • 50ml Blanco Tequila

  • 30ml Pineapple juice

  • 20ml Fresh lime juice

  • 15ml Agave syrup (1:1)

  • 3 dashes of Chili and Lime Bitters

How to make: Shake all ingredients hard with ice and strain over crushed ice.

Serve in: Highball over crushed ice

Garnish: Pineapple wedge and chili salt

SUNSET COOLER

Ingredients:

  • 40ml Blanco Tequila

  • 10ml Fresh lime juice

  • 5ml Agave syrup (1:1)

  • Grapefruit soda, to top

  • 1 bar spoon of Chili and Lime Bitters

How to make: Build the tequila, lime, agave and bitters in a glass over ice, top with grapefruit soda and stir gently to combine.

Serve in: Highball over cubed ice

Garnish: Lime wedge and chili-salt rim

FIRE LASSO

Ingredients:

  • 45ml Pisco

  • 20ml Lime and chili cordial

  • 5ml Agave syrup (1:1)

  • 1 Egg white

  • 2 dashes of Chili and Lime Bitters

How to make: Dry shake all ingredients without ice to build the foam, then add ice, shake hard until well chilled and fine strain into a chilled glass.

Serve in: Coupe

Garnish: Lime zest and chili flake

MOLE FIRESIDE

Ingredients:

  • 45ml Añejo Tequila

  • 10ml Dark crème de cacao

  • 5ml Amaro Averna

  • 2 dashes of Chili and Lime Bitters

How to make: Stir all ingredients with ice until well chilled and strain over a single ice cube.

Serve in: Rocks glass

Garnish: Orange twist and chili flake