Wednesday, April 4, 2012

El Diablo Martini

Once Molly and I were shopping for groceries when a little Hispanic girl pointed at me and said, "Mira mamá, es El Diablo!" I assume she saw the devil tattoo on my arm. ;) We still chuckle over it frequently.

So to balance out the mortal karma from posting an Easter Martini, here's a hell-fire cocktail Satan himself could be proud of. Spicy, blood red, and delicious. The flames really are just the cherry on the cake. Cue the Squirrel Nut Zippers...
"In the afterlife
You could be headed for the serious strife
Now you make the scene all day
But tomorrow there'll be Hell to pay..."
  • 2 oz Absolut Peppar
  • 1 oz Creme De Cassis
  • 1 oz Hum Botanical Liqueur
  • 1/2 oz Grenadine
  • 2 Red Jalapeno Peppers
  • 1/4 oz Over-proof Alcohol (Stroh 80 or Bacardi 151)

Chill an up glass with crushed ice and water. Muddle one of the seeded jalapenos and add the first four ingredients to a shaker. Shake until it sweats. Strain into the glass. Garnish with the other pepper and carefully layer the over-proof alcohol across the top. Light the cocktail and serve while under flame.