Things have been heating up here at Craft Gin Club HQ! We have been experimenting with chilli spice and the ways it can make all things nice. Here are four amazingly easy tips for adding chilli to your gin drinks and cocktails - they are a great way to spice up your life!

Sliced red chilli adds a little heat to your ice-cold G&T!

1. A Gutsy Garnish

If you just fancy a little bit of lip-tingling spice, then it’s a great idea to switch up the garnish in your cocktail or G&T to something a little more warming than your average wedge of lime or slice of cucumber.

Sliced red chillies are fantastic garnishes for fruit-forward gins, and will leave a pleasant tingling sensation on your lips.

Combine with a couple of bruised coriander leaves for a deliciously unusual, Asian-inspired gin and tonic, or double up on the heat by pairing your chilli slices with Szechuan peppercorns to really spice things up!

A spicy simple syrup is a delicious way to add flavour and heat to your cocktails

2. A Spicy Syrup

Simple syrups are such a quick and easy way to add whole new layers of flavour and - in this case - heat, to your drinks.

While there are some beautiful gin liqueurs or store-bought syrups that we definitely want on our bar cart at home, we also love whipping up a batch at home; it’s quick, cheap - and fun!

Chilli syrup is a revelation. Add it to your gin and tonic with some freshly squeezed lime, or shake it up with a shot of gin and top up with mango, peach or pineapple juice for a sweet, tropical cocktail that will blow your mind!

Here’s how to make your own chilli syrup at home:

200g caster sugar
200ml water
One red chilli (the bold can increase this according to taste!)

Carefully clean and slice your chilli, removing the seeds. Wash your hands (don’t touch your face!).

Combine all your ingredients in a small saucepan. Bring the water to a simmer and cook the mixture, stirring regularly, until the sugar has combined with the water and the mixture has taken on a syrupy consistency.

Sriracha sauce isn’t just for food recipes, you know!

3. A Fiery Sauce

Sriracha, which is available in most major supermarkets and online, is more than the broke student’s constant companion! With its lip-smacking combination of sweetness and spice, this red condiment from Thailand is downright addictive – and it’s just as versatile in cocktails as it is on food!

This spicy sauce is delicious stirred directly into punchy drinks for an extra kick – why not use it instead of Tabasco in a Red Snapper?

Alternatively, or you can add it to a simple syrup like the one above and store it in the fridge for up to two weeks. Simply replace the chilli in the recipe with a tablespoon of Sriracha sauce and stir gently into the syrup until it has completely dissolved, then leave to cool before using.

Liven up a Red Snapper - the ginny take on a Bloody Mary - with a chilli-spiced rim!

4. A Radical Rim

Rimming your glass with something hot is a great way to spice up a cool cocktail like a Ginerita, the gin-lover’s take on a Margarita!

Chilli flakes are great for rimming your glass, especially when you combine them with other tasty ingredients, like in Tajin - a chilli and lime salt used commonly as a seasoning in Mexico. Tajin is a great option, but the flavour combinations are endless!

From coconut and pineapple to chocolate and cinnamon, just follow your nose (and tongue!) to the perfect combination of sweet, sour and spice.

Tajin seasoning is available on Amazon.com. But if you would like to learn how to make your own tasty Tajin, then here is a great recipe for you to try:

Ingredients

1tbsp chilli powder
1tsp lime zest
½tsp cayenne pepper
½tsp garlic powder
½tsp ground coriander
½tsp salt
1/8tsp sugar

Method

In a small bowl, combine your ingredients and stir well. Store away from light and heat in a sealed container.

Top tip: Braver drinkers can also use Sriracha as the liquid component of a rimmed glass. Just spread some Sriracha in a small dish, mix in a few teaspoons of water to slacken it and dip your glass, rim side down, into the sauce. Dip it again into a second dish containing a dry ingredient – why not try sugar, to balance the heat? – then stand upright and leave to dry before adding your drink.