5 lf Mint (4-6 leaves added to shaker)
3⁄4 oz Lime juice
3⁄4 oz Agave syrup
1⁄2 oz Cynar
1⁄2 oz Mezcal (chipotle-infused: see notes))
1 1⁄2 oz Reposado Tequila
Instructions

Shake; strain; up.

Notes

For infused mezcal: toast one dried chipotle on a hot pan until it starts to smoke; put in a jar with 1c mezcal; let infuse overnight then strain.

Cocktail summary
Picture of Devil's Garden
Is an
authentic recipe
Curator
Not yet rated
Average
3 stars
(2 ratings)
YieldsDrink
Cocktail Book
Log in or sign up to start building your Cocktail Book.
From other users
  • Subbed regular mezcal and arbol-infused simple. Less raw heat from chipotles probably works better. — ★★★
Similar cocktails
  • Scorched Earth — Reposado Tequila, Mezcal, Santa Maria al Monte, Peychaud's Bitters, Lime juice, Agave syrup, Ice
  • Penicillina — Tequila, Mezcal, Lime juice, Agave syrup, Ginger
  • Smoky Iced Tea And Whiskey Cooler — Ginger liqueur, Rye, Bitters, Tea, Lemon juice
  • Harpo's Special — Light rum, Curaçao, Bitters, Lime juice, Simple syrup, Lime
  • Salvatore Daiquiri — Jamaican rum, Light rum, Cherry Liqueur, Averna, Jamaican #1 bitters, Lime juice, Lime peel
  • Carpano Sour — Bourbon, Sweet vermouth, Lemon juice, Simple syrup, Egg white, Maraschino cherry
  • The Smoked Rose — Blended Scotch, Aperol, Bitters, Lemon juice, Grenadine, Egg white
  • Charo's Kick — Tequila, Mezcal, Orgeat, Lemon juice
  • La Florida Cocktail — Blended rum, White Crème de Cacao, Sweet vermouth, Lime juice, Grenadine
  • CINCO DE MAYO — Tequila, Crème de Fraise, Aromatized wine, Mezcal, Lemon juice, Agave syrup, Red Bell Pepper, Raspberry
Comments