It seems man has always gone wild for spicy stuff: The ancient Egyptians used spices as early as 3000 B.C. for embalming, the Romans were ransomed by the Visigoths in the fifth century for peppercorns, and spices incited a war between Dutch and Portuguese explorers in the East Indies in the 1600s.
Since spices have inspired war, encouraged trade, and enhanced the flavors and colors of food — not to mention they sometimes bombard our brains with "feel good" chemicals — it’s no wonder we’re seeing a spike in spice-laden sips on cocktail menus around the the country.
And we’re not just talking about the usual cinnamon or nutmeg here — mixologists are kicking it up a notch, taking spices from dishes to drinks. From incorporating spices once reserved for seasoning savory bites (think black and pink peppercorns or curry) to using an exotic, “top secret recipe” spice-based liquor from Thailand, trendsetting drink makers are mixing up a new batch of beverages with a uniquely spicy attitude.