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This fire-red cocktail is smoky, spicy and sweet – and perfect for Halloween (or anytime).
About the cocktail
If the gruesome name and savoury, spicy flavours of a Bloody Mary always suck you in, we have a Halloween present for you – and it’s way more treat than trick. Like its hellfire-red cocktail cousin, this Diablo Rojo, AKA Red Devil (which our experts based on the Devil Bellpepper by LA bartender Julian Cox), gets a lick of heat from Tabasco, a sour hit from lemon juice, and some sweet and savoury flavours from its juicy base. In this case, it’s a homemade bullhorn pepper puree, rather than tomato juice. But the smokiness of mezcal and paprika, herbal hit of coriander and a sweet kick from agave syrup makes sure this devil is his own man. The spicy punch and crimson colour means this is a perfect cocktail for a Halloween party, but its versatility means you can take it even further. Offer your guests a choice of ‘trick or treat’ – that’s either spiced up as is, or a sweeter version without the Tabasco and coriander (because there are always people who will think spice and coriander are the devil’s work). Outside spooky season, the Diablo Rojo can easily sub in for a Bloody Mary at brunch, pair with some smoky pork tacos for dinner or simply match the setting sun on your back deck, so don’t wait for October to start pureeing those peppers. On that note, don’t be put off by the puree – it’s super easy. Deseed the bullhorn peppers, blitz ’em in a blender and that’s it. Then you just throw all your ingredients together in a cocktail shaker with ice and you’re good to go. If only everything in life was that straightforward.
Ingredients: for the puree
150g or 1 red bullhorn pepper, or red capsicum
30mL water
Ingredients: for the cocktail
45mL mezcal
15mL lemon juice 30mL red bullhorn pepper or capsicum puree (see method) 15mL agave syrup Pinch smoked paprika 3 dashes Tabasco 6–8 coriander leaves Glass: small rocks glass Garnish: The top of the bullhorn pepper
Method: for the puree
Cut the top off your bullhorn pepper and set it aside for your garnish. If you have a blowtorch, give it a quick scorch, but this is optional Remove and discard seeds from the pepper (or red capsium, if using) and blitz in a blender or food processor with the water to get a smooth consistency. This will keep refrigerated for up to 4 days
Method: for the cocktail
Combine all ingredients in a cocktail shaker with ice Shake until the outside of the tin is frosty Fine strain into a glass filled with cubed ice Garnish with the top of the pepper
Dan’s top tips
It might sound wrong to say the most important ingredient in a cocktail is non-alcoholic, but it’s definitely true here. For our base pepper puree, we’ve gone for red bullhorn peppers – they’re the long, chilli-looking guys you’ll find in a rainbow of colours, generally next to the capsicums in your supermarket or grocer. They’re basically free of heat and only get sweeter as they ripen, which is why we love them here but, if you can’t get them, red capsicums will totally work. As for mezcal – the smoky spirit at the heart of the Diablo Rojo – it’s really up to you, although Del Maguey Vida is an excellent place to start. And, even if the intense smokiness of mezcal isn’t your thing, don’t let it stop you making this cocktail – just sub in your favourite blanco or reposado tequila. Serving-wise, we recommend an ice-filled rocks glass for a classic touch, but we do have one extra tip for the adventurous: a frozen bullhorn pepper cup to serve it in. Just lop the top off your pepper, scoop the seeds out and let it harden up in the freezer. If you’re serving these cocktails at Halloween, a little extra theatre is always welcome.
- What are some classic Halloween cocktails?
Classic Halloween cocktails can be anything a little spooky or macabre-sounding, like a Bloody Mary, Corpse Reviver or Side Eye.
- What's the difference between red capsicum and bullhorn peppers?
Red capsicums or bell peppers are heat-free, a little vegetal and sweet, while red bullhorn peppers are mild (occasionally with a hint of spice) and sweet. Also, capsicums are quite squat and round, while bullhorn peppers are long and thin.
- What is mezcal and why does it work well here?
Mezcal is a Mexican spirit with a characteristic smoky flavour that comes from roasting the agave underground before distilling. Mezcal works well here because its smoky flavour is balanced by the sweet and savoury bullhorn pepper puree and spicy Tabasco.
image credits: Shelley Horan (photography), Bridget Wald (stylist).
