6 servings
Context
The “Diablito” cocktail is a delightful concoction rooted in the early days of “Kitchen Table,” Tulum, crafted by Nacho, the Chef and owner of the restaurant. This iconic drink has withstood the test of time and can be found on the menus of both restaurant locations, each boasting its unique and dramatic develish presentation. It offers a refreshing blend of cucumber, mezcal, and a spicy kick – perfect for those beachside days.
Note: If citric acid is not available or hard to find, you can use lime zest as a substitute. If you can’t source arbol chili, guajillo or any other dried chili works wonderfully as a replacement.
Cordial ingredients:
| 70 g | Cucumber |
| 70 g | Sugar |
| 70 g | Water |
| 5 g | Citric acid |
| 0.25 g | Arbol chili |
Steps:
- Dice the cucumber into small cubes.
- Macerate the cucumber and sugar in a container, and refrigerate overnight. (This is called the “Oil”).
- Blend the chili with the water until well mixed.
- Add this mixture to the “Oil”, stir until the sugar dissolves.
- Strain everything. To the resulting liquid, add the citric acid. Store.
Cocktail ingredients:
| 180 ml | Mezcal |
| 180 ml | Diablito cordial (from the prior preparation) |
| 60 ml | Lemon juice |
| 8 | Arbol chilies (for decoration) |
| 2 g | Tajin (for rimming) |
Steps:
- Fill a pitcher (approximately 1 liter) halfway with ice.
- Add the mezcal, diablito cordial, and lemon juice to the pitcher.
- Stir well with a long spoon for 1 minute to incorporate and chill.
- Cut the tips off the chilies and make a slit in the middle to use them as “little horns” on the glass.
- Rim the edge of the glass with tajin using lemon as adhesive.
- Place the chili “little horns” on the glass, add ice, and serve your cocktail.
Enjoy your Diablito Cocktail!
