Author: Joy Buehler.

This is a sucia margarita! A serious drink for serious drinkers. It is smoke upon spice...then suddenly you have heat. The chile pepper infusion is with malagueta chile peppers.The mezcal offers that initial smoky aroma and flavor but is balanced by the cointreau and acidic lime. Almost everyone enjoys a margarita, so this is just a more complex version. A house-made citrus salt will be rimmed partially on the glass for a cool twist.


See the full recipe for La Diabla on BarNotes

  • Del Maguey VIDA mezcal
  • Cointreau
  • malagueta chile pepper simple
  • lime juice

1. Using half lime, moisten 2-3 inches of rocks glass. Dip glass into seasoned salt (don’t get salt inside of rim). Fill glass ¾ full with ice.
2. Add all ingredients to mixing glass, shake hard 10-15 sec.
3. Strain over ice into rocks glass.