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Carter Beats The Devil

Drink: Carter Beats The Devil

Carter Beats the Devil is a sweet, smoky tequila drink that will make you crave a side of chips and salsa. Considered a modern Bay Area classic, this cocktail shakes things up with Thai chili tincture and Espolòn Reposado Tequila. Word of warning, this drink is a tad spicy–go easy on the chili tincture if you prefer a slightly smoother experience.


  • 1/2 oz. Mayalen Joven Mezcal
  • 1 1/2 oz. Epsolòn Reposado Tequila
  • 1 oz. fresh lime juice
  • 1/2 oz. agave nectar
  • 10-20 drops Chili tincture


To make the chili tincture:

  1. Fill a 1 qt. container with stemless Thai chilis and fill to the brim with blanc agricole rhum.
  2. Let steep for two weeks, tasting on occasion to make sure the mix doesn’t get too spicy.
  3. Strain out the chilis.
  4. Fill a bitters bottle with the tincture to serve.

To make the drink:

  1. Shake the ingredients together with ice and strain into a glass.
  2. Garnish with a lime twist.

Recipe via Imbibe.