Comment by meew0

I feel like you could do even better than chilies/ginger for replicating the burn. The burn from chilies feels completely different than the burn from alcohol, because ethanol is much more volatile than capsaicin. Plausibly, using a more volatile TRPV1 agonist such as allyl isothiocyanate (from horseradish/mustard) would produce an even closer effect.