Devil's Kitchen
🥄0
Stir Mezcal, Pineapple Rum, Cynar, CrèMe De Banane with ice. Strain into a coupe.
After exploring different recipes that complement Ancho Reyes, I noticed a pattern: seven out of ten drinks included mezcal, two had Cynar, another two featured mole bitters, and one incorporated banana liqueur. Inspired by this mix, I added pineapple rum to enhance the tropical flavors. Drawing inspiration from "The Barbary Coast," which describes San Francisco's rough neighborhood called Devil’s Kitchen in the late 19th century, I named my concoction accordingly.
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.