SOME LIKE IT HOT!
Warm up this winter with February’s Talk of the Town. From soaking in geothermal hot springs to spicing up your Happy Hour with fiery cocktails and mocktails, we’re bringing on the heat. Plus, we’ll learn about the Scoville Scale and discover what makes your favorite peppers pack a punch.
When temperatures drop, there’s nothing like escaping to a resort where hot springs and geothermal waters provide a warm, rejuvenating embrace. Across the globe, these natural wonders tap into the Earth’s energy to soothe body and mind.
Iceland’s Blue Lagoon tops many bucket lists, and for good reason. Surrounded by the island’s ethereal volcanic landscapes, its unique geothermal seawater averages between 98° and 104°F and is rich in silica, algae, and other skin-nourishing elements.
Famed as the setting for the popular Bridgerton television series, the hot springs of Bath, England have drawn visitors since Roman times. With its wealth of Georgian architecture, Bath blends historic allure with a chance to soak in its fabled thermal waters.
In Japan, just a short trip from Tokyo, Hakone is a renowned hot spring area where you can take in breathtaking views of Mount Fuji as you soak in geothermal waters that have been cherished for centuries. Whether in open-air baths surrounded by nature or within elegant ryokan inns, the experience is pure magic.
Closer to home, Ojo Caliente is one of America’s oldest health spas. Established in 1868 in the scenic desert between Santa Fe and Taos, this inviting haven offers thermal pools infused with four healing minerals: Arsenic, Lithia, Soda, and Iron in naturally sulfur-free waters.
Wherever you venture, these spa resorts promise to heat things up—perfect for shaking off February’s frost while embracing the warmth and wellness of Earth’s own healing powers.
Ever wonder why some peppers have just a hint of heat, while others make your mouth feel like it’s on fire? Developed in 1912, the Scoville Scale is the key to understanding this fiery spectrum. Named after its creator, Wilbur Scoville, this scale measures the heat levels of chili peppers based on their capsaicin content—an alkaloid compound which triggers the burning taste and sensation of spiciness.
Scoville Heat Units (SHUs) are used to rank peppers, starting with mild varieties like bell peppers, which score a zero, to the infamous Carolina Reaper that can exceed 2 million SHUs. For reference, the mild Banana Pepper measures 500 SHUs while Tabasco sauce scores around 40,000 units on the Scoville Scale. The process originally relied on human taste testers, but liquid chromatography now offers more precise readings.
Regardless of your taste and tolerance for spiciness, it’s important to remember that capsaicin, which is used in pepper spray, can be toxic in high amounts. It’s an oil that is insoluble in cold water. Somewhat soluble in alcohol, like beer, capsaicin is best dissolved by another oil. So, if those chicken wings exceed your comfort level, reach for something fatty, like milk, rather than a glass of water or that frosty brew.
What better way to heat things up than a spicy drink? Whether you prefer cocktails or mocktails, a little kick can transform your beverage into something bold and exciting. Give fiery options a try, and experiment with spice levels to suit your palate and enjoy the warmth these drinks bring to chilly February days and nights.
Spicy Margarita
This twist on the classic margarita combines tequila, lime juice, and triple sec with muddled jalapeños for a fiery kick. Rim your glass with Tajín for extra spice and flavor.
Hot Toddy with a Twist
Add a pinch of cayenne pepper or a dash of hot sauce to your traditional hot toddy made with whiskey, honey, lemon, and hot water. It’s a warm and soothing drink with a spicy surprise.
Pineapple Jalapeño Mocktail
Combine fresh pineapple juice, lime, and muddled jalapeños with soda water for a refreshing, spirit-free treat. Garnish with a slice of jalapeño or a sprig of mint for a striking presentation.
Smoky Spiced Old Fashioned
Infuse your bourbon or rye whiskey with a chipotle or ancho chili for a smoky heat. Then mix with simple syrup, bitters, and a twist of orange peel. It’s a daring twist on a classic cocktail.
