Hot Sauce
A spicy, vinegar-based condiment, a classic addition to a Bloody Mary.
Origin
A broad catch-all for chili-based liquid condiments, with roots in Mesoamerican chili preparations and a major modern commercial history in the American South (Tabasco, launched in Louisiana in 1868, is among the oldest and best-known brands).
History
Fermented and liquid chili preparations have Mesoamerican roots predating European contact, but the modern bottled hot sauce category took shape largely in the American South, with Tabasco's 1868 launch in Louisiana becoming one of the most influential and enduring examples. In cocktails, hot sauce is inseparable from the Bloody Mary, which took shape in the mid-20th century and established hot sauce as a standard savory-cocktail ingredient, delivering both heat and acidity in a single dash.
Flavor profile
Varies by brand and pepper used, but generally sharp, vinegary heat with a tangy acidity.
Tasting notes
Adds both real chili heat and a vinegar-forward tang, working as much as a seasoning (like the salt and acid in cooking) as a flavoring, which is why it's dosed by the dash rather than measured like a mixer.
Substitutes
- A different hot sauce brand or style, since heat level and flavor vary quite a bit across the category.
- Chili-infused vinegar, for a similar heat-and-acid combination made from scratch.
- A dash of cayenne pepper plus a splash of vinegar or lime juice, as an approximation.
