The Devil You Knew 1.000

Dayna Smith for The Washington Post

Jun 11, 2014

Honey and pomegranate in the syrup account for the "superfood" status we are generously affording this variation on a classic El Diablo cocktail.

Two ounces of the syrup can be added to 6 ounces of soda water for a nonalcoholic drink.

Make Ahead: The syrup can be refrigerated for up to 1 week.


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 1 servings

  • For the syrup
  • 1 cup pomegranate juice
  • 1/3 cup honey
  • 1 tablespoon dried oolong tea leaves
  • 1 tablespoon dried green tea leaves
  • 1 teaspoon cracked black pepper
  • Peel of 1 lemon, cut into strips (with little or no pith)
  • For the drink
  • 5 slices fresh ginger root (unpeeled is okay)
  • 1/2 ounce lime juice
  • 1 1/2 ounces reposado tequila
  • 1/2 ounce green Chartreuse
  • Crushed ice
  • 1/2 ounce mezcal
  • Twist of lemon, for garnish


For the syrup: Combine the pomegranate juice, honey, oolong and green tea leaves, pepper and lemon peel in a medium saucepan over medium-high heat. Bring to a boil, then reduce the heat to medium-low; cook for 15 minutes. Cool, then strain into a glass container, discarding the solids. The yield should be a generous 1 to 1 1/4 cups. Cover and refrigerate until ready to use.

For the drink: Muddle 4 of the ginger slices with the lime juice in a cocktail shaker. Add the tequila, green Chartreuse and 1 ounce of the syrup; shake vigorously, then pour into a Collins glass filled with crushed ice. Gently pour the mezcal to "float" it on top. Garnish with the remaining ginger slice and the lemon twist.

An earlier version of the recipe omitted the amount of syrup used in the cocktail. It is 1 ounce.

Rate it

Recipe Source

From Dane Nakamura, bar manager at Range/Aggio in Chevy Chase.

Tested by Bonnie S. Benwick.

Email questions to the Food Section.

Email questions to the Food Section at