Spanish for "Bitter Devil", this cocktail initially takes you down a narrow hallway of orange & chocolate, but soon opens you up to a world of spice to complement the inner demon. Creating a spicy Coca-Cola syrup inspired me to include mezcal in my coffee Negroni and creating a red chili and black pepper-infused Campari followed soon after, developing the *perfect* amount of spice for this drink. Smoke, heat, bitter, sweet, bright and dark. Hell with a small slice of Heaven. Cheers!
Ingredients
Directions
Add cocoa bitters, coca-cola syrup, Mr. Black, sweet vermouth, infused campari, and mezcal to glass.
Add ice and stir until reaching desired dilution
Garnish with two orange slices and a flamed sprig of rosemary
Enjoy!
One btl Mexican Coca-Cola (12 fl. oz)
0.25 fl. oz Bittermen's Hellfire Bitters
12 dashes Peychaud's Bitters
3 cinnamon sticks, broken
1 tsp black peppercorns
1. Bring coca cola to a simmer.
2. Add roughly broken cinnamon sticks and whole peppercorns to liquid.
3. Allow liquid to evaporate until approximately 1/6 of original amount is remaining. (Approx. 15 mins)
4. Strain liquid and add Hellfire and Peychaud's Bitters to combine.
1 cup Campari
2 red Fresno chili peppers
1 tsp black peppercorns
1. Slice chili peppers.
2. Add chili peppers and peppercorns into a sealable container. Gently muddle chili peppers to extract oils without macerating the skin of the peppers.
3. Add Campari and seal container.
4. Store in fridge and allow 12-18 hours for infusion until reaching desired spice level.
5. Once desired spice is reached, strain liquid and store in fridge.
