For fruity spicy chili lemonade remember that fat adds flavor.
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How to make Spicy Mike's Hard Lemonade
Serious Mealtimes / Amanda Suarez
Lemonade has plenty of spice but there’s always room for a little more spice and what’s spicier than the fiery heat of chili peppers? I’m not the first to think that spicy lemonade is a good idea and I certainly won’t be the last. But I may be the first to come up with this particular method for making it and it makes perfect sense once you understand the science behind it.
There are several obvious ways to spice up a lemonade. Some people like to spice up their lemonade with chili powder but while I don’t mind adding chili powder to the rim of the glass as a garnish it muddies the flavor and texture of the lemonade. Others seem to think adding hot sauce is a good idea but the vinegar kick of something like Tabasco or Cholula isn’t what I want competing with the fresh citrusy tartness of a lemon. Another approach is to infuse the lemon juice with chili peppers either via a long pull or by crushing the chilies in a glass with the juice. That works but it ignores an important fact: the capsaicin in chili peppers that makes them spicy is mostly fat and alcohol soluble making lemon juice a less effective medium for extracting it.
