Day 6: Devil’s Garden

  • 2 oz reposado tequila
  • 1/2 oz mezcal
  • 1/2 oz Cynar
  • 1/2 oz agave
  • juice of one lime
  • sprig of mint and a lime wheel for garnish

Shake all ingredients, then strain into a coupe glass and garnish.


This is the first time I’ve made this. Dane was making a Mexican-inspired salad for dinner and I wanted to make a Mexican-inspired cocktail that wasn’t just a Margarita. I found this recipe for a Devil’s Garden that includes a chipotle-infused mezcal. While that sounded interesting, I didn’t have time to wait for an infusion. Dane loves smokey drinks that aren’t very sweet, so I decided to up the tequila content and lower the agave in the recipe. He was very impressed with this one. I tasted just enough to know it wasn’t to my liking. Mezcal is often too smokey for me, while Cynar is too bitter.

I’m always on the lookout for drinks that include some of my more esoteric liqueurs, so this one is going in the file for Cynar.

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