Name: Fire and Brimstone
Total time: 3 min
Cuisine: Cocktail
Ingredients: 2 slice red chili pepper; 45 ml Mezcal; 15 ml Triple sec; 20 ml Lemon juice; 2 dash Orange bitters; 7.5 ml Agave syrup

Fire & Brimstone
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Serve in an Old-fashioned glass

Ingredients:
2 slice	Red chili pepper (jalapeño/fresno chili (10,000 SHU) deseeded) fine sliced
1 ¹⁄₂ oz	Del Maguey Vida Clásico Mezcal
¹⁄₂ oz	Cointreau triple sec liqueur infused with Earl Grey tea
²⁄₃ oz	Lemon juice (freshly squeezed)
2 dash	Orange Bitters by Angostura
¹⁄₄ oz	Agave syrup

Read about cocktail measures and measuring

How to make:

Select and pre-chill an Old-fashioned glass.
Prepare garnish of lemon zest twist.
MUDDLE chillies in base of shaker.
Add other ingredients and SHAKE with ice.
FINE STRAIN into ice-filled glass.
EXPRESS lemon zest twist over the cocktail and use as garnish.

Strength & taste guide:

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

More cocktails with similar strength and taste profile

Review:

A refreshing riff on a Mezcal Margarita with enlivening chili heat.

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History:

Adapted from a recipe created in 2012 by Kyle Damien at Palmer & Co. in Sydney, Australia.

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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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Loïc Pierre

7th February at 00:45

Nice, but it seems to me that the mezcal is dominating the rest... I prefer the balance of a cocktail ultima palabra.

Simon Sedgley

2nd October 2024 at 14:30

Not having any chili peppers to hand, we went instead with a dash of Scrappy's fire tincture. Worked nicely for us.

Simon Sedgley

31st October 2024 at 13:55

We serve it in a chilled Coupe Glass. Such an elegant and striking cocktail deserves more than an Old Fashioned Glass.

Nathan Reed

2nd August 2024 at 08:37

The play between the earthy mezcal and the Earl Grey is perfection. I just made a batch of really strong Earl Grey and added that in rather than making the infusion and it tasted great to me. Dried chilli flakes also worked as a replacement for fresh. While I understand the other comments about using lime instead of lemon it's the lemon here that elevates things for me. Every other tequila / mezcal drink is made using lime so it's a nice surprise here to have something different.

Lee Clarke

16th July 2023 at 09:22

Hi Simon. I’d be making a couple of these so don’t need a large batch of infused Triple Sec. What would you recommend re process for say 50/100 ml. Simply adding an E.G. Tea bag for a few minutes? Cheers.

Simon Difford

17th July 2023 at 08:30

Hi Lee. Tea infuses so quickly that almost drip in and pall straight out. You'll see the colour leach into the clear liqueur and that's a good guide to the degree of tea infusion.

Enrique Del Rio San pio

15th June 2023 at 12:44

How long do you recommend to infuse the triple sec with tea?? Could also work to infuse some chilis and avoid muddling?

Philip Marsden

26th June 2021 at 16:41

We substituted the lemon for lime and it gives the drink even more depth and, in our opinion, is an even better combo.

Myxo Gastrid

13th August 2023 at 19:17

Seconding this. Between the mezcal and agave, using lime seemed only natural, and it worked nicely. The original version with lemon has its own thing going on too though.

Timofey Zhitenev

22nd April 2021 at 21:50

It's a beautiful interplay of smoke, spiciness, and tea notes (spend some time, infuse the triple sec: it's worth it). Orange, lemon, and syrup balance everything perfectly.
However, it's challenging to stay consistent because the amount of pepper is small and a little deviation can make spice disappear or overpower the drink. That's the only issue I had with the cocktail, so try it but beware that it might take a few tries with your pepper to perfect.

Vincent Wolf

13th March 2021 at 20:36

It looks like a good cocktail. For info I had all ingredients except Red Jalapeno. I replaced it with bird's eye chile which is 50,000-100,000 SHU. It's drinkable but the chili is overpowering the drinks and I only put 1 tiny little slice. In case you feel like trying you know what you'll get ;)