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.
Nicholas Bennett, Porchlight | New York
- 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
- Combine first three ingredients in a cocktail shaker and shake with ice.
- Strain into an ice filled Collins glass.
- Top with soda water and crème de cassis.
- Garnish with candied ginger.
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.
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.