Devil's Margarita
A tequila sour of blanco tequila, lime and simple syrup with a float of dry red wine poured over a spoon so it hovers on top in a dark red layer.
- 1½ ozblanco tequila
- ¾ ozfresh lime juice
- ¾ ozsimple syrup
- ½ ozdry red wine(such as Cabernet Sauvignon or Carménère; enough for a layer about 1/4 inch deep)
- Red wine float (no additional garnish)garnish
- 1Fill a cocktail shaker with ice and add the tequila, lime juice and simple syrup.
- 2Shake until well chilled, then strain into a coupe.
- 3Hold a bar spoon just above the surface of the drink with the back of the bowl facing up.
- 4Pour the red wine slowly over the back of the spoon so it spreads across the top.
- 5Stop when the wine layer is about 1/4 inch deep and serve right away.
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The Devil's Margarita borrows the red-wine float of the New York Sour and sets it on top of a tequila sour, so a thin layer of dark red wine sits above the pale margarita. Show Me the Yummy's version, first posted in 2014, is the most-rated home recipe for it, with 17 ratings and dozens of reader comments. Difford's Guide, Zestful Kitchen and MyBartender print near-identical specs that pair 1 1/2 ounces of blanco tequila with lime, a sweetener and about half an ounce of wine. Difford's also lists a smoky Devil Smoked Margarita, credited to Stacey Harvard in December 2020, which swaps in mezcal for anyone who wants a smokier, campfire-style version.
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