Carter Beats the Devil Cocktail

Created by Erik Adkins during his time at Oakland bar Flora, the Carter Beats the Devil Cocktail is considered a modern Bay Area classic that has inspired myriad riffs (like the frozen Virgin’s Sacrifice). Now also available at the Slanted Door, the drink features a thai chili for a little extra spice.

1½ oz. reposado tequila
1 oz. fresh lime juice
½ mezcal
½ agave nectar (or ¾ oz. simple syrup 1:1)
10-20 drops chili tincture
Tools: shaker, strainer
Glass: coupe
Garnish: lime twist

Shake the ingredients together with ice and strain into a chilled coupe. Garnish.

Chili Tincture: Fill a 1-quart container (Adkins uses a mason jar) with stemless thai chilis and fill to the brim with blanc agricole rhum. Let steep for 2 weeks, tasting on occasion to make sure the mix doesn’t get too spicy. Strain out the chilis. Fill a bitters bottle with the tincture to serve.

Erik Adkins, The Slanted Door, San Francisco

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