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Make Me a Cocktail

Devil's Soul
Cocktail recipe

Rating

4.65 / 5
Devil’s Soul is a modern classic of the “new cocktail” era, credited to bartender Ted Kilgore and first widely published... ... more Devil’s Soul is a modern classic of the “new cocktail” era, credited to bartender Ted Kilgore and first widely published by Gary Regan in *101 Best New Cocktails* (2012). It earned its reputation as a drink that looks wrong on paper—rye whiskey and mezcal alongside a pair of bitter-sweet Italian elements and a floral liqueur—yet comes together with surprising harmony. In the glass, spicy rye forms a firm backbone while mezcal adds a measured layer of smoke. Averna contributes dark, cola-like herbal richness, Aperol brings bright citrus-bitter lift, and elderflower liqueur softens the edges with perfume and gentle sweetness. Finished with flamed orange zest, it reads like a darker, smokier Manhattan-family variation with a vivid aromatic top note.
Invented
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2012
Recipe source
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Steve the Bartender
Base ingredient
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Rittenhouse Rye Whiskey
Calories
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232 calories
Garnish
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Flamed orange zest, plus orange garnish
Alcohol content
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30.6% | 2.75 units *

Tags

Rittenhouse Rye Whiskey ingredient icon
Rittenhouse Rye Whiskey cocktails
tag icon
Strong cocktail
Smoky

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Method
How to make a Devil's Soul

Serves 1 · Takes 5 minutes
Rittenhouse Rye Whiskey 45 ml (Rittenhouse), Mezcal 15 ml, Amaro Averna 15 ml (Averna), Aperol 7.5 ml, Elderflower liqueur 7.5 ml (St-Germain)
Chill a cocktail (or coupe) glass
Add the rye whiskey, mezcal, Averna amaro, Aperol, and elderflower liqueur to a mixing glass filled with ice
Stir until well-chilled and properly diluted, about 30–45 seconds
Strain into the prepared chilled glass
Express an orange zest over the surface; carefully flame it to release aromatic oils, then finish with orange as garnish
~ For more in-depth tasting notes, the recipe source points to Douglas M Ford’s Cold Glass website. ~

Power tips
Elevate the Devil's Soul with these master mixologist tips

Dial the smoke with your mezcal choice (and how you pour it): use a cleaner espadín (or even a lightly peated, more citrus-forward mezcal) to keep the elderflower and Aperol from getting bullied. If you only have a very smoky mezcal, "float" it—stir everything else first, then add the mezcal into the mixing glass for the last 5–8 seconds of stirring. You’ll get mezcal aroma on the nose without turning the whole drink ashy.
Control dilution like a pro: this spec is deceptively sweet/bitter, so dilution is the tuning knob. Aim for slightly higher dilution than a Manhattan—stir with large, cold cubes and go until the drink feels "silky" and the rye edge softens (typically 35–50 seconds depending on ice). If your ice is wet/soft, shorten the stir and chill the bottles instead; if your ice is very hard/dry, stir longer. The right dilution makes the Aperol/Averna bitterness bloom instead of spike.

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Learn more about some of the mixology terms used in this cocktail

·  Stir  ·  Express  ·  Zest  ·  Flame  ·  Garnish  · 

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* US units estimated based on the standard alcohol content of the ingredients used and the proportions in the recipe. Please drink responsibly.
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