Name: Devil's Horn
Total time: 2 min
Cuisine: Cocktail
Ingredients: 1 red chili pepper (fine sliced); 3 Raspberries; 60 ml Aged rum (6-10yr); 22.5 ml Cranberry juice; 30 ml Honey sugar syrup; 30 ml Lime juice

Serve in a

Martini glass

Ingredients:
1 slice	Red chili pepper (jalapeño/fresno chili (10,000 SHU) deseeded) (fine sliced)
3 fresh	Raspberries
2 fl oz	Caribbean blended rum aged 6-10 years
3/4 fl oz	Cranberry juice (sweetened)
1 fl oz	Honey sugar syrup
1 fl oz	Lime juice (freshly squeezed)
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Read about cocktail measures and measuring.

Garnish:

Two chillies on rim to form devil's horns

How to make:

Lightly MUDDLE (just press) chilli pepper in base of shaker to release its flavour. (If you muddle hard then the finished cocktail will be overly spicy). Add other ingredients, SHAKE with ice and fine strain into chilled glass.

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Review:

A great balance of sweetness, sourness and spice.

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History:

Created in 2010 by Roger Vilalta at Banker's Bar, Mandarin Oriental, Barcelona, Spain.

More cocktails by Roger Vilalta

Alcohol content:

1.3 standard drinks
12.38% alc./vol. (24.76° proof)
17.6 grams of pure alcohol

More Halloween cocktails

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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Devil's Horn

Serve in a

Garnish: