Spicy Devil's Brew

Mix a devilishly good drink!
By Rachael Ray Every Day ,

Photography by Aaron Dyer

Recipe by Andrea Correale

Makes 8 Servings


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.

Nutrition Information

Join the Conversation