Matthew Kelly / Supercall

Tequila • Spicy
Tequila Reaper

This is it, the hottest cocktail in the world (unverified) made with the hottest pepper in the world (verified). We’ve seen the Carolina Reaper pepper make people puke, cry in pain and nearly asphyxiate. It would be wise to leave it alone—unless you, like millions of other people, are a glutton for punishment. Originally named HP22B and grown in South Carolina by "Smokin" Ed Currie, the mutant crossbreed of a habanero and a ghost pepper is known for its gnarly, pod-like shape, scythe-esque tail and astoundingly high Scoville rating. At 2.2 million Scoville Hot Units, it’s 800 times hotter than a jalapeño and twice as hot as a ghost pepper—which once held the title of hottest chile in the world.

To celebrate this punishing pepper’s heat we used "Smokin" Ed Currie’s very own hot sauce, Reaper Squeezins, in this spritzy drink. Hot as molten lava, the hot sauce is somewhat softened by sweet-savory celery soda, lime juice and tequila. Are you crazy enough to mix one up and take the Tequila Reaper challenge?

The Essentials

Reaper Squeezins
Cel-Ray Soda
The Details
Contributed by


2 oz Tequila
0.5 oz Fresh lime juice
1 barspoon Reaper Squeezins
Cel-Ray Soda
Cilantro, for garnish


  • Add tequila, lime juice and hot sauce into a shaker tin with ice.
  • Shake.
  • Using a Hawthorne strainer, strain into a Collins glass with fresh ice.
  • Top with Cel-Ray celery soda and stir with a bar spoon to incorporate.
  • Garnish with a sprig of fresh cilantro.