Ruby Red Devil

September 8, 2012 | No Comments

Ruby Red Devil Cocktail

My family and I had a quick vacation in Napa, CA this Summer. While we were there, we had a fun night out, with our great friends, sans kids. After a delicious dinner at Grace’s Table, we walked over to Angele. This was the restaurant Dominic and I shared our very first drink, of our very first date together, ten years ago. I felt nostalgic, as we sat down at the bar.

Crushed Red Chili Pepper Flakes

My dear friend ordered a Ruby Red Devil, and let me taste it. It was slightly sweet,  a touch spritzy, and citrusy with some warm heat in the finish. It was delicious, so I ordered my own. It went down quickly, and I enjoyed it very much. When we got ready to leave, I asked the bartender for the recipe.

RRD Cocktail Ingredients

Matt Jerome, the bartender, and the man who invented this drink, was lovely enough to share his drink recipe with me. Last night I made my version of Angele’s Ruby Red Devil. I did not have grapefruit soda, so I used fresh squeezed pink grapefruit juice and a splash of club soda. I also added a bit more lime juice, and made my red chili agave, with a touch more heat.

Ruby Red Devil and BLT

We made BLT’s for dinner. Dominic used a mortar and pestle to create some garlicy pesto out of fresh basil, olive oil, garlic, almonds, kosher salt, and fresh ground black pepper. We slathered the pesto on toasted slices of my homemade sourdough bread, and topped them with some juicy heirloom tomatoes from our garden. Then we added crispy, thick slab, pepper bacon, and some organic spring mix and spinach.


We ate the succulent BLT’s hungrily, and I sipped my Ruby Red Devil happily. I hope you make, drink, and enjoy this cocktail, as much as I do.  What is your favorite cocktail?

Ruby Red Devil
Recipe type: Cocktail
Author: Jillian
Serves: 1
Refreshing adult beverage with some heat that keeps you sipping.
  • 1/2 oz red chili agave nectar or *simple syrup(recipe below)
  • 2 oz tequila
  • 1 oz fresh lime juice
  • ice
  • 1-2 Tbsp fresh squeezed pink grapefruit juice
  • splash of club soda
  2. Take a little 10 oz jelly jar and put in 1 Tbsp less than 1/4 cup chili flakes
  3. Pour 1 cup boiling water, over crushed red chili flakes
  4. Steep for 5-10 minutes
  5. Strain out steeped red chili flakes, reserving hot chili water
  6. pour water back into 10 oz jelly jar
  7. Fill the rest of jar with agave nectar, or *simple syrup(about 1/4 cup)
  8. *If you do not have agave, and are making simple syrup, you will need 1 cup of sugar and 1 cup of water. Boil water and sugar together for about 5 minutes stirring constantly, until sugar is dissolved in the water, then use in place of agave
  9. Mix to combine
  10. Taste with tip of finger, should be sweet with a bit of lingering heat
  11. Cool red chili agave or simple syrup in refrigerator for 1 hour
  13. Add tequilla, lime juice and red chili agave to shaker
  14. Shake vigorously with ice for a couple minutes
  15. Strain into favorite glass
  16. Top off with a squeeze of fresh grapefruit juice and a splash of club soda
  17. Serve with a wedge of lime
  18. Enjoy


Leave a comment

Your email address will not be published. Required fields are marked *


You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Rate this recipe:

Sign up for Food Filled Life

Delivered by FeedBurner


Bacon and Egg Sliders on Pretzel Buns

Bacon and Egg Sliders on Pretzel Buns

Decadent Fudgy Brownies

Decadent Fudgy Brownies

Carrot Ginger Apple Soup

Carrot Ginger Apple Soup

Polish Borscht

Polish Borscht (Barszcz) with Yogurt Cream and Fresh Dill

food filled life, food blog, recipes

my description goes here