Cinco de Mayo Cocktail – The Devil’s Garden
It’s Cinco de Mayo, and while a well-made Margarita is always welcome, we wanted to make something a bit more exciting. Enter, The Devil’s Garden!
FULL RECIPE BELOW
—–THE DEVIL’S GARDEN—-
What you’ll need:
1 ½ oz Reposado Tequila
½ oz Chipotle Infused Mezcal*
½ oz Cynar
1 Dash Angostura Bitters
¾ oz Agave Nectar
¾ oz Lime Juice
4 to 6 Mint Leaves
*To make the Chipotle Infused Mezcal you’ll need:
1 Dried Chipotle Pepper
1 Cup Mezcal
How to make the Chipotle Infused Mezcal:
Toast the pepper in a pan over high heat until it begins to smoke a little
Remove from heat and place it in a jar.
Add 1 cup of Mezcal* and seal tightly.
Let sit overnight.
Make sure you’ve done this the night before you want to make your cocktail.
How to Mix It:
In an ice shaker, combine mint, lime juice, agave, Cynar, mescal, and tequila.
Shake well for at least 30 seconds.
Strain into an iced coup.
If you’d like you can garnish with a sprig of Mint.
The Social Drinker is
Written & Hosted by — Jo Bozarth
Directed & Taste Tested by — Avi Glijansky
Cinematography & Additional Tasting by — Justin Janowitz
This cocktail accompanied by “Andaluz” by Phil Symonds.
Licensed by Audiosocket.
The brands we feature are the ones we personally like or want to try. None of them are used for product placement or promotional purposes.
Subscribe for a new cocktail recipe every Monday!
Want more of The Social Drinker?
Follow us on Twitter at:
Follow us on Instagram at:
And remember, when you drink socially, drink responsibly.