|3/4 fl oz||Rutte Dry Gin|
|3/4 fl oz||Liquore Strega|
|3/4 fl oz||Lillet Blanc|
|3/4 fl oz||Lemon juice (freshly squeezed)|
|1 dash||Peychaud's or other Creole-style bitters|
|1 dash||Hot pepper sauce (red)|
|1 pinch||Cayenne pepper|
Difford's Guide remains free-to-use thanks to the support of the brands in green above.
The "devil" is in this cocktail's hot spice. Obviously the garnish should not be eaten.
Adapted from a recipe created by Tess Posthumus, Amsterdam, The Netherlands. To quote Tess, "A little devil in a glass. My first cocktail that made it onto the Door 74 menu back in 2010 and made it into Gaz Regan's 101 Best New Cocktails 2011."