Cayenne Pepper
A hot ground chili pepper, used to add heat to spicy cocktails.
Origin
Central and South America, named for the city of Cayenne in French Guiana, though the pepper itself originates from wild chilies domesticated further north.
History
Cayenne pepper comes from a chili variety domesticated in the Americas long before European contact, later named for the French Guianese city of Cayenne once European traders began exporting it globally in the colonial era. Dried and ground into a fine red powder, it became a kitchen staple worldwide, and its move into cocktails tracks the broader modern trend of adding real heat to spirit-forward and savory drinks, most famously in a spicy Margarita or a Bloody Mary rim.
Flavor profile
Sharp, clean heat without much accompanying flavor beyond a faint fruity, smoky pepper note.
Tasting notes
Straightforward, building heat rather than complex flavor, useful for adding a controlled kick to a drink's rim, syrup, or garnish without the vegetal character a fresh chili would bring.
Substitutes
- Fresh chili pepper (jalapeno, serrano), for a similar heat with more fresh, vegetal flavor alongside it.
- Hot sauce, for a liquid form of the same heat with added acidity and salt.
- A dash of chili-infused bitters, for a more controlled, evenly distributed heat in a shaken or stirred drink.