Heriot Hott Cocktails
Cocktails just got a fiery twist. In this blog, we’re mixing up four bold drinks — a Spicy Pineapple Margarita, Buffalo Bloody Mary, Seabuckthorn Martini, and a Japanese Michelada — each crafted with Heriot Hott sauces. From smoky-sweet to tangy and refreshing, these recipes show how hot sauce isn’t just for food, it’s for your glass too.
Want to try these cocktails yourself? Grab the Heriot Hott Cocktail Bundle and mix along at home.
1. Hott Margarita
This is my go-to margarita recipe — bright, fresh, and just the right balance. A touch of agave keeps it from being too sharp, while our Pineapple Sauce adds a fruity heat that makes it stand out from the classic.
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Ingredients:
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50 ml tequila or mezcal
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50 ml lime juice
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1 tsp Roasted Pineapple and Yellow Fatalli (or2 if you want it fiery!)
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½ tbsp agave syrup (optional sweetness)
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Instructions: Shake all ingredients with ice and strain into a Tajín-rimmed rocks glass. Garnish with a jalapeño slice or lime wheel, or both, why not its the weekend!
2. Picke Juice Buffalo Bloody Mary
The ultimate brunch cocktail with a twist. Our Picke Juice Buffalo Sauce brings tang and heat that pairs perfectly with tomato juice, while a splash of pickle brine keeps it bold and zesty. It’s savory, spicy, and impossible to sip just one.
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Ingredients:
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50 ml vodka
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120 ml tomato juice
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15 ml lemon juice
- 10 ml pickle juice
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1–2 dashes Worcestershire sauce
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1–2 tbsp Picke Juice Buffalo Sauce
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Optional: 1 tsp prepared horseradish
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Season with celery salt + black pepper
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Instructions: Combine in a shaker with ice, shake lightly, and pour into a glass with optional salted or celery-salt rim. Garnish with celery, pickles, or olives.
3. Japanese Michelada with Louisiana-style Seaweed Sauce
A refreshing Japanese twist on the classic beer cocktail. Served with a shichimi-togarashi salt rim and lifted by our Louisiana Style Seaweed Sauce, it blends spice, citrus, and umami into one crisp, easy-drinking serve. Perfect for hot days or whenever you want something more adventurous than your usual lager.
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Ingredients (per serving):
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Schichimi Togarashi Salt
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~240 ml Asahi
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15 ml lime juice
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1 tsp soy sauce or Maggi seasoning (umami element)
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1/2 tsp Worcestershire sauce
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2 tsp Louisiana-style Seaweed Sauce
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Ice
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Instructions: Rim the glass with schichimi togarashi salt, then add lime juice, soy sauce, Louisiana-style Seaweed Sauce, and ice. Top with beer and stir gently. Garnish with lime wedge.
4. Spicy Martini
A refined twist on a classic. Our Seabuckthorn Sauce brings a sweet, tart, and floral note with just a gentle touch of heat, adding layers of complexity to a crisp gin or vodka martini. The result is elegant and fragrant, with a subtle warmth — a cocktail that feels both adventurous and sophisticated.
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Ingredients:
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60 ml gin or vodka
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5–10 ml dry vermouth (to taste)
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1 tsp of Seabuckthorn Sriracha
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Instructions: Stir or shake with ice and strain into a chilled martini glass. Garnish with a lemon twist
Cocktails taste even better when you can shake them up yourself. Try all four recipes with the Heriot Hott Cocktail Bundle — four bold sauces, one fiery pack.