Devil's Kitchen
0
Mezcal and pineapple rum with Cynar, a touch of banana liqueur and Ancho Reyes chile liqueur, plus Angostura and grapefruit peel. Stirred and served in a coupe: smoky, fruity and bitter with a little heat. By Frederic Yarm, Boston, MA in 2024.
Similar names: Hell's Kitchen, Kitchen Sink, Red Brick Kitchen's Mezcal Cocktail
Frederic Yarm created the Devil's Kitchen in 2024 after surveying drinks made with Ancho Reyes, where seven of ten used mezcal, two Cynar, two mole bitters and one banana liqueur. Pineapple rum was added to bring out tropical flavors. The name comes from The Barbary Coast, which describes Devil's Kitchen as a rough San Francisco neighborhood in the late 19th century.
Method
Stirred
Glass
coupe
Difficulty
Hard
Flavor Profile
Ingredients
Servings:
1
Your bar: 0/7
2 dash
30 ml
8 ml
1 twst
As garnish
15 ml
30 ml
🌱 Vegan🌾 Gluten-free
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AdInstructions
Mix over ice, then pour through a strainer into a coupe. Finish by twisting a grapefruit peel over the drink.