New York's spiciest cocktails

The Smith | Angry Apple

While most spicy drinks use jalapeños as an infusion, this crunchy cocktail serves them straight up, muddling diced Granny Smith apples and jalapeño together with apple liqueur and a splash of lemon (the drink once called for rye whiskey, but was eventually replaced with vodka to lighten things up). “We didn’t want an apple martini on our menu, so I did something a little different,” says owner Jeff Lefcourt. “Jalapeños are spicy, but they also have a unique flavor that goes well with a lot of different foods.” Indeed, the jalapeño’s spiky heat, which slowly blossoms down the tongue, opens up the palate (and nasal cavities), making it a great aperitif. ($9)

Burn degree: 2nd

Hot stuff? 2 stars (out of 5). The apple's fruity sweetness provides balance to this light, crisp drink, and the floating jalapeños add crunch and pizzazz, but they also get stuck in your straw—a minor nuisance. Be forewarned that the remaining jalapeño seeds and veins make this drink’s spice pungent and sharp.

The Smith (55 Third Ave., 212-240-9800)