New York's spiciest cocktails

Hill Country | Eight-Layer Dip

No chips are involved in this hearty cocktail, a take on the Bloody Mary that forgoes horseradish and adds a splash of orange juice, Jose Cuervo Gold tequila and the pitmaster’s dry rub (the mix of kosher salt, cayenne and black peppers is also used to rim the mason jar it’s served in) to the traditional recipe. It’s then garnished with a slice of sweet onion, Serrano pepper and a jalapeño. “We used to serve it with a habañero—it was such a bad idea,” says bar manager Jess Stone. “People would get drunk and say, ‘I’ll eat it!’ Then they’d be crying at the bar.” Good thing, then, since the garnishes are meant to be dipped in the drink and eaten, hence the name. ($10)

Burn degree: 2nd

Hot stuff? 3 stars. Reminiscent of a thinned-out salsa, the pulpy tomato flavor gives way to a throaty, flavorful burst of piquant pepper. The result is a smooth, consistent cocktail that’s sure to please Bloody Mary fans, even if it’s a bit heavy on the salt.

Hill Country (30 W. 26th St., 212-255-4544)