Recipe by Andrea Correale
Spicy Devil’s Brew
- 3 chopped jalapeños
- 1 1/2 cups vodka
- 2 cups triple sec
- 1 1/2 cups cranberry juice cocktail
- 1/2 cup fresh lime juice
Rims of the glasses
- 3 tbsp. kosher salt
- 1 tsp. ground chili powder
- Lime wedge
- Fresh chiles
For the Spicy Devil’s Brew: In a large bowl, muddle 3 chopped jalapeños. Add 1 1/2 cups vodka and let sit for 15 minutes to infuse. Mix in 2 cups triple sec, 1 1/2 cups cranberry juice cocktail and 1/2 cup fresh lime juice. Refrigerate until chilled.
For the rims of the glasses: Toss 3 tbsp. kosher salt with 1 tsp. ground chili powder. Rub a lime wedge around the rims to moisten; dip in the chili salt and garnish each glass with fresh chile “horns.”
How about a mocktail instead?
On a small plate, mix 3 tbsp. kosher salt and 1 tsp. ground chili powder.
In a jar with a tight-fitting lid, vigorously shake 1/3 cup sugar with 1/3 cup water and 2-3 jalapeños until sugar dissolves; strain the jalapeño syrup.
In a large pitcher filled with ice, mix the jalapeño syrup, 3 ½ cups pomegranate juice, 3 ½ cups ginger beer and 1/2 cup lime juice.
Rub a lime wedge around the rims of 8 glasses to moisten; dip in the chili salt.
Strain the drink into 8 glasses; garnish each with chili horns.