Feeling devilish this Halloween? Why not try the Devil’s Margarita! This modern margarita is actually a take on the New York Sour, a legendary cocktail from the 1800’s, which basically adds a red wine float to a Whiskey Sour. In this cocktail, tequila is used in place of the whiskey but also adds the red wine float for the devilish look. Fresh Thai chili peppers complete the cocktail garnish for evil devil horns. I used Ripe Bar Juice Agave Margarita Fresh Lime Sour in place of the lime juice and simple syrup for the margarita mix, and it couldn’t be easier to make. This delicious fresh, cold pressed Agave Margarita juice contains the pure and simple ingredients of lime juice, agave nectar and orange juice. No squeezing or making of syrup required! You can purchase it at ripebarjuice.com. Cheers!
Equipment
- Cocktail Shaker
- Jigger
- Bar Spoon
- Coupe Glass
- Cutting Board
- Knife
Ingredients – Serves 1
- 1.5 oz Tequila (Blanco)
- 1.75 oz Agave Margarita Fresh Lime Sour (Ripe Bar Juice) or 1 oz Lime Juice and .75 oz Simple Syrup
- .5 oz Red Wine (I used Kendall Jackson Pinot Noir) Use any fruity light/medium bodied dry red wine.
- 2 red Thai Chili Peppers for garnish
Method
- Add the Tequila and Agave Margarita Fresh Lime Sour Juice to a cocktail shaker with ice (see above for alternate margarita juice ingredients).
- Shake to combine and strain into a coupe glass.
- Slowly pour the red wine over a bar spoon to create a red wine float over top. Pro Tip – It helps to use a narrower jigger for this vs a bell jigger because it will give you greater control while pouring.
- Cut 2 similar sized red Thai chili peppers about halfway. Cut a slit in the bottom of each to be able to slide onto the sides of glass. Slide the chili peppers onto each side creating devil horns. Cheers!
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