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.
The Little Devil
This tequila and mezcal cocktail gets a sweet-spicy accent from cherry liqueur and Ancho Reyes, a spirit made with macerated dried poblanos that adds a delicate, lingering heat.
Yield: makes 1 Cocktail
2 tbsp. smoked salt
2 tbsp. sugar
1⁄2 oz. simple syrup
1 1⁄2 oz. ancho chile liqueur, such as Ancho Reyes
1⁄2 oz. mezcal
1⁄2 oz. tequila
3⁄4 oz. cherry liqueur, such as Combier
3⁄4 oz. lime juice
1⁄4 oz. agave
3 brandied cherries, for garnish
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.
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.