Although it appears harmless in the glass, the cayenne pepper top of the Devil cocktail isn’t a dusting of nutmeg to disguise the recipe-it’s actually cayenne pepper! In fact, it is likely that dirty little secret contributed to the name of this spicy cocktail. In general, the mix of brandy and crème de menthe in the base of the drink is a nice dessert drink or winter cocktail. Like the stinger, it has a spicy bite of pepper but the aftertaste in the devil is really what shakes everything up. Even though it is great, you have to get used to the taste of it. If you are sensitive to spicy heat, you may not like this one. The only caution for anyone looking to try this truly unique flavor is not to overdo what they put on the pepper. The mint also needs to be kept in check, so make sure not to overpour! In order to make great cocktails, remember that balance and light hands are critical, and here that is truer than ever.
Some cool tips for Devil Cocktail
The specific color of the crème de menthe is controlled by the brandy. White crème de menthe is preferred. When you use the green liqueur, the final product will taste the same but will look a little messier. Peppers such as cayenne are not to be confused with chili powder. It’s important to note that ground cayenne is eight times hotter than chili powder, which is a blend of spices with a hint of cayenne, so they’re totally different ingredients. Cayenne works well in this recipe, but you can also use chile powder (note the “e”) since it is made up of a blend of chile peppers. It’s not necessary to pour your best brandy into this brandy cocktail since it has such a unique flavor profile. The first time you try it, try something mid-range and if you like it, you can mix it with the better stuff. As you experiment with this drink, keep it with water (a separate glass of water) until you learn whether you like it or not. You can use it as a safety net just in case it gets too hot or the mint-pepper combination is too much for you.