Peppers' winter glow, in cocktails By DAI HUYNH Copyright 2008 Houston Chronicle Dec. 15, 2008, 2:56PM 
Mishaal Mahmud, bar manager at Indika, mixes his Madras Mojito.
Indika’s Madras Mojito contains spices, rum, fruit juices and mint.
Rawad Semaan, beverage and restaurant manager of the Grove, mixes his Ginger-Thai Chile cocktail.
•
Indika's Madras Mojito •
The Treehouse's Ginger Margarita •
Gigi's Asian Bistro's Mary Thai'd Up •
Chile-Infused Vodka •
Key Lime-Pear-Chile Cocktail •
Setai Hotel's Sweet & Spicy Cocktail
Before central heating, wassail and other warm, spice-laden drinks warded off winter’s chill. Creamy eggnog, enriched with nutmeg, and mulled wine, sweetened and spiced with honey and cinnamon, have wrapped millions in a warm, hazy cocoon. But this winter, bartenders are blazing the way for the hottest cocktail trend since 19th-century bartender Jerry Thomas set a match to his classic brandy blazer.
MORE HERE 
Linear Mode
