Loco Taqueria & Oyster Bar offers no shortage of tequila drinks, but its Little Devil has been a standout staple since day one. Kaitlyn Fischer, bar manager at the Southie spot, describes it as a “perfect blend of spicy with a bit of sweet.”

The cocktail’s spicy factor comes from a simple jalapeño-infused tequila, while its sweet layer stems from Combier, a French orange liqueur that resembles triple sec, plus a currant liqueur called Crème de Cassis. “It’s sweet without being overpowering, and it pairs really well with the spicy tequila,” Fischer says.

If you’re mixing this up at home, don’t overlook the tajín rim, which adds a salty flourish and sharp lime surge to a drink with high-octane spice and a juicy, fruity undercurrent. The heat level is just fiery enough to give you that burning feeling in the belly—the perfect pairing alongside a plate of Burnt End Nachos.

Little Devil
1½ ounces jalapeño-infused tequila*
1 ounce Combier
1 ounce lime juice
¾ ounce Lejay Crème de Cassis
Simple syrup, tajín, and lime wedge, for garnish

Slick the rim of a rocks glass with simple syrup, then dip it into the tajín to create the spiced rim. Combine all remaining ingredients in a shaker with ice. Shake until chilled, then strain into glass.

*Jalapeño-Infused Tequila
1 bottle tequila
1 jalapeño, roughly chopped (about ten pieces)

Add jalapeno and tequila to a plastic container and seal. Allow mixture to sit for at least 12 hours, then strain into bottle. Keeps indefinitely.

Brian Samuels