Skip to Content

Devil’s Margarita

Sharing is caring!

The Devil’s Margarita is a daring twist on the classic cocktail, designed for those who crave a bit of heat with their drink. This bold concoction combines smoky mezcal, zesty lime juice, and sweet triple sec, balanced with a touch of simple syrup and the fiery kick of ghost pepper slices.

Topped with a float of rich port wine, it’s a devilishly good drink that delivers both heat and depth of flavor. Garnished with a ghost pepper cut to resemble devil horns and optionally rimmed with salt, the Devil’s Margarita is as visually striking as it is thrilling to taste.

Tasting Notes

Upon the first sip, the Devil’s Margarita strikes with a bold, smoky flavor from the mezcal, which pairs harmoniously with the bright citrusy notes of lime juice. The sweetness from the triple sec and simple syrup mellows the initial intensity, creating a balanced yet robust foundation. The ghost pepper slices introduce an immediate and intense heat that builds gradually, adding an exciting edge to the drink.

As you continue to enjoy the cocktail, the port wine float begins to mix in, adding a rich, velvety layer that tempers the spiciness with its deep, fruity notes. The combination of heat, smoke, and sweetness evolves on the palate, making each sip an adventure.

The garnish of ghost pepper horns not only adds a dramatic visual appeal but also enhances the spicy aroma, making the Devil’s Margarita a truly memorable and sensory experience.

Tips & Tricks

Introduce a tropical twist by adding 0.5 oz of pineapple juice for a sweet, fruity balance.

Muddle fresh cilantro or basil in the shaker for an herbal dimension.

Recipe Card

Devil's Margarita

Devil's Margarita


  • 1.5 oz mezcal
  • 0.75 oz triple sec
  • 0.75 oz lime juice
  • 0.5 oz simple syrup
  • 3-4 slices ghost pepper
  • port wine to float on top (1-2 oz)
  • a ghost pepper cut in half lengthwise for horns
  • salt for the rim (optional)


  1. In a shaker add lime juice and ghost peppers. Muddle them very well.
  2. Add ice, mezcal, triple sec, and simple syrup.
  3. Shake very well to chilla nd combine.
  4. Strain into glass over fresh ice.
  5. Very slowly pour port wine over the back of a spoon, so it flats on top of the drink.


To make the horns cut a ghost pepper in half, lengthwise. Reseve 3-4 slices for the drink. Cut a notch at the base of each half so they rest easily on the glass rim.

Have you found this recipe useful?

Make sure to LIKE our Facebook page for more amazing cocktails!

Sharing is caring!
Skip to Recipe