Jalapeño Diablo

Nicholas Bennett, Porchlight | New York

At New York’s Porchlight, the Jalapeño Diablo is “hands down” the top-selling cocktail, according to beverage director Nicholas Bennett. A straightforward, effervescent mix of chile pepper-infused tequila, lime juice, soda water and crème de cassis, the riff on the classic Diablo also includes three-quarters of an ounce of housemade ginger syrup, a variation on a version first created by Sasha Petraske.


Serving: 1

  • 2 ounces jalapeño-infused tequila (see Editor's Note)
  • 3/4 ounce lime juice
  • 3/4 ounce ginger syrup (see Editor's Note)
  • 1/4 ounce crème de cassis, preferably Lejay Lagoute
  • soda water, to top

Garnish: candied ginger

  1. Combine first three ingredients in a cocktail shaker and shake with ice.
  2. Strain into an ice filled Collins glass.
  3. Top with soda water and crème de cassis.
  4. Garnish with candied ginger.
Editor's Note

Jalapeño-Infused Tequila
5 jalapeños
1 liter tequila

Slice the jalapeños in half length-wise then cut the peppers into smaller pieces. Combine with the tequila in a large container. Let it sit for 10 minutes. Taste for flavor. If it is not hot enough, stir and let it sit for a little longer, tasting every minute until it reaches the desired level. When the tequila is spicy enough strain out the peppers and seeds and store in a bottle for up to 3 weeks.

Ginger Syrup
2 parts sugar
1 part fresh ginger juice (extracted using a vegetable juicer)

In a saucepan over low heat, combine the ginger juice and sugar until the sugar is dissolved. Do not bring to a boil. Once the sugar has dissolved, place the syrup in an ice bath until cool.

Tagged: ginger