Spicy Dead Lady

Difford’s Guide
Discerning Drinkers (25 ratings)

Serve in a Coupe glass

Ingredients:
34 oz Del Maguey Vida Clásico Mezcal
34 oz Bittersweet orange-red aperitivo
34 oz Difford's Falernum liqueur
34 oz Lime juice (freshly squeezed)
1 dash Chili tincture (firewater bitters)
× 1 1 serving
Read about cocktail measures and measuring

How to make:

  1. Select and pre-chill a Coupe glass.
  2. Prepare garnish of float (dehydrated) lime slice wheel.
  3. SHAKE all ingredients with ice.
  4. FINE STRAIN into chilled glass.

Strength & taste guide:

No alcohol
Medium
Boozy
Strength 7/10
Sweet
Medium
Dry/sour
Sweet to sour 7/10

Review:

A very different "Lady" to the White Lady, this is a riff on a Naked & Famous with falernum in place of Yellow Chartreuse. If using a full-flavoured falernum (such as our own Difford's Falernum) then you may not want/need the additional spice added by using chili bitters.

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History:

Adapted from a recipe created in 2016 by Grant Wheeler when Beverage Director at The Garret in New York City, USA.

Nutrition:

One serving of Spicy Dead Lady contains 172 calories

Alcohol content:

  • 0.8 standard drinks
  • 13.12% alc./vol. (13.12° proof)
  • 11.8 grams of pure alcohol

Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.

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Walter Brookbank’s Avatar Walter Brookbank
18th November 2022 at 17:23
I used Tequila, was out of Mezcal, and used 1/4 oz of Ancho Chile Liqueur for just the right amount of heat. Excellent cocktail! Very well balanced. This is going to be one of my favorites...thank you.
14th July 2022 at 03:24
It's nice.
Try it with Ancho Reyes replacing the Mezcal for an amazing drink!
2nd July 2022 at 12:52
Oh this is delicious- would be easy to enjoy many, not too heavy on the smoke, just enough to keep it interesting