La Diabla Recipe
Make La Diabla Recipe in just 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Cocktail
Garnish & Rimming
Method
Prep & Rim
- 1
Rim the glass
Run the lime wedge around the rim of a rocks glass or highball. Pour the coarse salt or Tajín onto a small plate and press the moistened rim into it to coat. Set the glass aside.
- 2
Prepare chile-infused tequila (if not pre-made)
To make a quick infusion: place 1 small dried arbol or a 1/2-inch piece of chipotle into 4 oz tequila and let steep 30–60 minutes for moderate heat (taste periodically). For immediate use, remove after desired heat and measure 0.5 oz for the cocktail. (Alternatively use 0.5 oz pre-infused tequila.)
Mixing
- 3
Muddle fresh ginger (optional)
If using fresh ginger for extra bite, add the 0.25 oz (a small thumb piece, peeled) to a shaker and lightly muddle to release juices. If using ginger liqueur only, skip this step.
- 4
Combine ingredients
Add to the shaker: 2 oz blanco tequila, 0.5 oz chile-infused tequila, 0.75 oz fresh lime juice, 0.5 oz ginger liqueur (or substitute), 0.5 oz agave syrup, the muddled ginger (if used), and 2 dashes of Angostura bitters (optional). Fill the shaker about two-thirds with ice.
- 5
Shake
Shake vigorously for 12–15 seconds until well chilled and slightly diluted.
Finish & Serve
- 6
Strain and top
Strain the cocktail into the prepared rimmed rocks glass over fresh ice (one large cube or several smaller cubes). Top gently with 2 oz Mexican cola to add effervescence and a caramel note.
- 7
Garnish
Garnish with a thin slice of fresh jalapeño (for heat) or a dehydrated chile for visual flair, and a lime wedge. If you used bitters, you can add one more dash on top for aroma.
- 8
Serve
Serve immediately with a straw or stirring pick so the drinker can mix cola into the base as desired.
