The blisteringly hot Chilli Cobra cocktail is available – for those brave enough – at Chilli White Bar on Assembly Street in Leeds.

It contains the pulp of a Naga Jolokia chilli pepper, which holds the Guinness World Record for the hottest chilli.

Head bar tender Ben Savage, who invented the devilishly hot concoction, said: "It took me a while to perfect the balance so I had to try a number of different mixtures, but now it is just right.

"It has got quite a burn to it, but we wanted to make something that is nice to drink. It has got a sweet flavour to it and the layer of milk on top helps."

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Mixed in with the chilli is Chambord liqueur, Amaretto, Sailor Jerry's rum, raspberry puree, pineapple juice and milk.

The 'hotness' of a chilli pepper is measured using the Scoville Scale, named after its inventor Wilbur Scoville in 1912. It measures how much capsicum – which is what makes your mouth burn – is present in the chilli pepper.

The Naga Jolokia pepper measures a massive 1,041,427 Scoville Units (SCU) – nearly twice as hot as the previous world record holder, the Red Sabina Habanero.

Ben added: "I designed this cocktail to make sure everyone who visits the venue has a night they will never forget. However, just in case, we will have pints of milk on hand for anyone who finds it too hot to handle!"


Tom's Taste Test

I went down to Chilli White to taste the Chilli Cobra cocktail and see what all the fuss was about.

I enjoy my hot curries so a hot cocktail should be no problem, I thought. The moment I was asked to sign a disclaimer I realised something was up.

Head bar tender Ben mashed the whole Naga chilli in a glass and you could feel the heat just by smelling it.

As he mixed in the various spirits and gave it a shake over ice it began to look like any normal cocktail.

By the time I was handed the tall cocktail glass, with its brightly coloured content and fresh raspberries on top you would never know its fiery secret ingredient.

It was with great trepidation therefore that I picked up the glass and took a sip.

The top layer of milk actually cooled my mouth and when I reached the second layer I could taste the sweetness of the raspberry and pineapple.
So where is the burning hot taste they have been going on about? Well just when I thought I had got away with it the scorching force of the chilli hit the back of my throat like a blow torch.

As my mouth began to burn I could feel my face heat up like an oven. Luckily Ben had some milk on hand for me to douse what felt like flames enveloping my tongue.

This dynamite drink is not for the faint hearted – my tastebuds felt singed for hours afterwards. The challenge is now on for anyone brave enough to take on the Chilli Cobra.

Ben said I could finish the glass, but for the first time ever, I declined a free drink...

Factfile

'Hotness' of chillies
(Scoville Units)

Pure capsaicin 15-16,000,000
Police grade pepper spray 5,000,000
NAGA JOLOKIA CHILLI 1,041,427
Red Sabina Habanero 570,000
Scotch Bonnet 100-325,000
Jalapeno Pepper 2,500-8,000
Tabasco Sauce 2,500
Sweet pepper 0