The devil’s hot share

Ready to spice things up a little for Hallowe’en this year? We asked Anthony Delcros, assistant venue manager at our Members’ Room on Bath Street in Glasgow for his take on a Devil’s Share.

It’s usually made with orange juice, lemon juice, bourbon, maple syrup and fresh ginger, but Anthony has swapped out the orange juice for cloudy apple juice, added some Peated flavour profile whisky for smoke and just a bit of chilli powder for a devilishly hot take on this cocktail.

If you want to make this at home, we recommend a smoky peated whisky rather than medicinal peat for optimal results.

Here’s how to put it together:

  • 20ml lemon juice
  • 20ml cloudy apple juice
  • 30ml bourbon
  • 30ml Peated flavour profile whisky – we chose distillery 42 for its smoky character
  • 12.5ml maple syrup
  • 6 small slices fresh ginger – make sure you peel your ginger as the skin is bitter
  • Pinch of chilli powder – add more or less to taste
  • Garnish: 2 bird’s eye chillies
  • Ice

Tools: Cocktail shaker, Hawthorne and fine mesh strainers, rocks glass

To make:

  1. Start by adding all of your liquids to the cocktail shaker. Add your ginger and a pinch of chilli powder before adding a scoop of ice cubes.
  2. Shake the drink until there’s condensation on the shaker (approximately 30 seconds).
  3. Fill your rocks glass with ice.
  4. Double strain the drink using a hawthorn strainer and a fine mesh strainer.
  5. Trim the green ends off your chillies and make a small slit with your knife so they will sit on the rim of the glass. Garnish with two bird’s eye chilli ‘devil horns’.