Red devil cocktails fall into two groups: the tomato-based versions best likened to a whiskey-based bloody Mary and those influenced by the South, which use peach as the primary flavor and sloe gin as the primary liquor. A third, more refined version — the Deep South red devil — bears little resemblance to the Southern and tomato-based versions, but stands out in its use of boutique liqueurs and liquors, including Atelier Vie’s Euphrosine Gin #9 and Toulouse Red Absinthe Rouge.


Red Devil With Tomato

Fill a cocktail shaker with crushed ice. Add 3 parts Irish whiskey and 1 part each lemon juice and tomato juice. Add 1 part clam juice for depth, if desired.

Add a couple of dashes of Worcestershire sauce and shake.

Pour the red devil in a chilled rocks glass over ice. Garnish with a lime wedge and freshly ground black pepper.


Peach Red Devil

Pour 2 parts each triple sec and orange juice in a cocktail shaker filled with ice followed by 1 1/2 parts each vodka, peach schnapps, peach liqueur and sloe gin.

Add a splash of grenadine and shake well.

Pour the red devil in a chilled Collins glass over ice. Garnish with an orange slice, preserved cherries or mint leaves.


Amaretto-Almond Red Devil

Add 2 to 3 parts each orange juice and cranberry juice to a cocktail shaker with ice.

Add 3/4 parts each sloe gin, peach liqueur, amaretto almond liqueur, vodka and triple sec.

Garnish with an orange slice, preserved cherry or a dash of amaretto cream.


Deep South Red Devil

Pour 1 part each Euphrosine Gin #9 and Campari in a shaker filled with ice.

Add 1/2 part each Lillet Rouge and Toulouse Red Absinthe Rouge, and stir.

Strain the cocktail into a martini glass. Garnish with a wide strip of lemon zest. To serve on the rocks, mix the ingredients in a cocktail shaker and pour over an ice-filled rocks glass.