Devil's Soul
The Devil's Soul is a smoky, herbal spirit-forward cocktail made with Rye Whiskey, Mezcal, Averna, Aperol and Elderflower Liqueur. It is stirred and served in a coupe glass, about 29% ABV.
- Method
- Stirred
- Glass
- Coupe glass
- Served
- Martini
- Strength
- About 29% ABV
- Family
- Spirit-forward
- Flavour
- Smoky, herbal & floral
Ingredients
- 45mlRye Whiskey
- 15mlMezcal
- 15mlAverna
- 7.5mlAperol
- 7.5mlElderflower Liqueur
How to make it
- Stir the rye, mezcal, Averna, Aperol and elderflower liqueur with ice until very cold and strain into a chilled coupe.
- Flame an orange twist over the drink and drop it in.
Tip: Stir with plenty of cold, hard ice for 20 to 30 seconds. You want it chilled and silky, not cloudy.
About the Devil's Soul
Ted Kilgore created it in 2012 at Taste in St. Louis, describing it as short and evil. Gary Regan first published it in his 101 Best New Cocktails 2012.
Missing something?
- No Rye Whiskey? Use Bourbon (Softer and sweeter than rye's spice)
- No Rye Whiskey? Use Jim Beam Bourbon (A bourbon: softer and sweeter than rye)
- No Mezcal? Use Tequila (Loses the smoke; a drop of Islay scotch brings some back)
- No Mezcal? Use Tequila Reposado (Loses the smoke)
- No Averna? Use Ramazzotti (Similar cola and orange notes, a little lighter)
- No Averna? Use Amaro Nonino (Lighter and more orangey)
- No Aperol? Use Campari (More bitter, so use a bit less)
All swaps for Rye Whiskey, Mezcal, Averna and Aperol
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