Behind the Red Devil 2.0

We sat down with Jules Mavromatis to get the story behind the Red Devil 2.0!

S&S: How have your time in the fields and highlands of Jesús María—seeing the whole mezcal production process from start to finish—and your further travels in Oaxaca influenced your work?

JM: Now when I’m pouring mezcal or tequila into the glass, whether on its own or into a cocktail, there is so much more behind what is coming out of the bottle. There is a story behind it, one that is full of tradition and passion. I can give my guests more insight as to what is in their glass. Give them more appreciation!

S&S: And what makes mezcal special to you personally?

JM: Mezcal was an acquired taste for me—not that it took long to fall in love with it. Every time I take a sip it takes me back to Mexico.

S&S: What would you say is most unique about the drink you’ve created for us, the Red Devil 2.0?

JM: I think the blood orange is the most unique element of the cocktail. In addition to its vibrant flavor, the color is an added bonus.

S&S: What were your inspirations for the cocktail?

JM: Definitely the season. Blood orange seemed fitting given Halloween is right around the corner. I always remembered going to bonfire gatherings with friends during the fall when I was growing up, and the mezcal reminds me of that. The elements of a mild heat seemed fitting as the temperature begins to drop.

S&S: And what’s the story behind the name?

JM: So, the Red Devil 2.0 is reminiscent of a cocktail that I’ve made in the past. Although this recipe is completely different, the name seemed fitting for the fall and Halloween!

S&S: What music do you hope people are listening to as they mix and enjoy your cocktail at home?

JM: Although I’m a huge fan of nineties hip hop . . . Michael Jackson’s “Thriller” seems like a good classic choice.

S&S: Is there any specific food you would recommend pairing with your cocktail?

JM: Something I ate a lot of during my travels to Mexico were these little corn quesadillas filled with oaxaca cheese and flor de calabaza (squash blossoms). As those may be hard to come by, maybe add some green chile or jalapeños in place of the blossoms. Cotija or queso fresco are also good substitutes if oaxaca cheese isn’t available. Sounds delightful to me!

S&S: Us, too!

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