This DIY Inferno Cocktail Turns Up the Heat

Delicious, but not for the faint of palate! Cranberry juice, tequila, fresh lime and chile-chocolate liqueur create a tart, sweet-and-spicy sip, while a Tajín rim adds an extra kick. Finish it with red chile "devil horns" for a wickedly fun garnish.

Ingredients

Instructions

Yields 1 serving

Rim the Glass

Cut a lime wheel for garnish and set aside. Rub the cut side of the lime around the rim of a cocktail glass, then dip the rim in Tajín.

Mix Up the Cocktail

Fill a cocktail shaker halfway with ice. Add 1/2 oz. fresh lime juice, cranberry juice, tequila and chile-chocolate liqueur. Shake until well chilled.

Pour into the prepared glass.

Add the "Devil" Horns

Cut the chiles in half lengthwise and thread two halves onto a cocktail pick with the pointed ends facing upward. Balance the pick across the rim to create devil horns. Garnish with the lime wheel.