The Little Devil

  • Serves

    makes 1 Cocktail

Adapted from a cocktail served at the Skylark in New York City, tequila and mezcal get a sweet-spicy accent from cherry liqueur and Ancho Reyes, a spirit made with macerated dried poblanos that adds a delicate, lingering heat.


  • 2 tbsp. smoked salt
  • 2 tbsp. sugar
  • 12 oz. simple syrup
  • 1 12 oz. ancho chile liqueur, such as Ancho Reyes
  • 12 oz. mezcal
  • 12 oz. tequila
  • 34 oz. cherry liqueur, such as Combier
  • 34 oz. lime juice
  • 14 oz. agave
  • 3 brandied cherries, for garnish


Step 1

Combine salt and sugar in a food processor and pulse until fine; place in a bowl and set aside. Dip the rim of a rocks glass in simple syrup, then into salt mixture; set aside.

Step 2

Combine ancho chile liqueur, mezcal, tequila, cherry liqueur, lime juice, and agave in a cocktail shaker filled with ice; shake vigorously and strain into prepared glass filled with ice. Garnish with cherries.

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