The latest thing in cocktails is spicy and savory. Tips and recipes for home bartenders

Spicy and savory cocktails are trending, with bartenders experimenting with layered heat.

Turner Greaves (Sip and Guzzle, New York) creates a tequila highball called Doctor Green with tomatillo, green apple, shiso, horseradish, and optional serrano pepper.

James Stevenson (Brutes of Mayfair, London) makes a mezcal-based Bagheera with fresh chile, coriander, tequila, lime, and tajin salt rim.

Agave-based spirits like tequila and mezcal pair naturally with spice due to their vegetal, fresh flavor profiles.

Alex Lyoness (FlipDog, London) makes a Late Night cocktail with white tequila, Raicilla, soy sauce, chile tincture, onion and olive brine, and Sichuan peppercorns for mouthfeel.