The best cocktail snacks are salty, crunchy and spicy, and this simple one-two combo delivers. Store-bought pretzel rods are sunk into a fiery chile oil. They’re perfect alongside an ice cold beer.—Jessica Battilana
In a small heavy bottom saucepan, combine the olive oil and red pepper flakes. Cook over low heat until the oil registers 180°F on an deep-frying thermometer. Remove from the heat and let cool. Strain the oil into a clear glass jar, and discard the red pepper flakes. Stand pretzel rods up in the jar of oil so they’re partially submerged. Serve.
Think you know the booze?
Let’s start with some basics.