Devil's

Discerning Drinkers (8 ratings)
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    Devil's

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Devil's image

Serve in a Nick & Nora glass

Ingredients:
1 1⁄2 oz Rémy Martin V.S.O.P. cognac
1 1⁄2 oz Giffard Peppermint Pastille crème de menthe
× 1 1 serving
Read about cocktail measures and measuring

How to make:

  1. Select and pre-chill a Nick & Nora glass.
  2. Prepare garnish of pinch red pepper.
  3. STIR all ingredients with ice.
  4. FINE STRAIN into chilled glass.
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Variant:

Hugo Ensslin's 1917 Devil's Cocktail

History:

Adapted from a recipe in Robert Vermeire's 1922 Cocktails – How to Mix Them

DEVIL'S COCKTAIL
Fill the shaker half full with broken ice and add:
¼ gill of Cognac Brandy.
¼ gill of Crème de Menthe (green).
Shake well and strain into a cocktail-glass. Add a pinch of red pepper on top.

Robert Vermeire, Cocktails – How to Mix Them, 1922

Alcohol content:

  • 1.5 standard drinks
  • 24.02% alc./vol. (24.02° proof)
  • 21.6 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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Jack Reid’s Avatar Jack Reid
4th March 2022 at 05:51
Made this with Taylor's 10 Year Old this evening. It's a nice drink. It looks good (mine was more amber than the picture above) and tastes like you would expect a port/dry vermouth drink to taste. To my mind at least, cocktails are normally spirit based, so this is pleasantly different. I could quite happily follow it up with a second.
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Simon Difford’s Avatar Simon Difford
15th March 2024 at 07:31
Jack's comment was made about Hugo Ensslin’s 1917 Devil’s Cocktail, which was originally on this page. Due to duplication, in March 2024, I repurposed this page to show Robert Vermeire’s 1922 Devil’s Cocktail. For Ensslin's Devil's Cocktail, please see the 'variant' link above.
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