DEVIL'S MARGARITA @TrufflesOnTheRocks

Uploaded October 2025 | Updated September 2026, 5 days ago

I’m only sharing one Halloween cocktail this year, so I hope you enjoy it!

SHOP YOU KLARIS ICE MAKER HERE ➡️
craftklaris.com/discount/TOTR10?redirect=/products/klaris-clear-ice-maker
DON'T FORGET THE PROMO CODE FOR YOUR 1O% DISCOUNT ➡️ TOTR10

TRY STEVE THE BARTENDER BITTERS ➡️ https://shop.stevethebartender.com.au/?ref=TOTR10
USE MY CODE TOTR10 FOR 10% OFF

FREE COCKTAIL BIBLE V.2 ➡️ https://totr.ck.page/3308168d16

JOIN OUR PATREON ➡️ patreon.com/totr?utm_medium=clipboard_copy&utm_source=copyLink&utm_campaign=creatorshare_creator&utm_content=join_link

Let’s make the Devil’s Margarita, arguably the best non-Halloween / Halloween cocktail out there. It’s basically a Tommy’s Margarita with a red wine float. It’s absolutely delicious, and with a simple garnish, it looks as Halloween as it gets.

To make it:
• 2 oz Blanco Tequila
• 1 oz Lime juice
• 0.75 oz Agave syrup
• 0.5 oz Red wine (for the float)

Cheers!

I Improved Alton Brown’s Orange Liqueur for Cocktails (Perfect for Margaritas!)

How To Make Better Shrubs For Cocktails - Formula 2.0

POV : Mixologist Making Breakfast #bartender #mixologist

Mind Blowing Clarified Cocktail - The Recalibration

Flash Infused 🍌 Banana Cocktail #cocktail

Cocktail Foam hack - Make the best foam for your cocktails

UP YOU COCKTAIL GARNISH GAME With this Chocolate and Mango combo #shorts #cocktail #cocktailrecipe

$Make The Best Raspberry Syrup Raspberry Syrup made the Labor-of-Love way, aka How I make a raspberry syrup by maceration, and dial in the Brix for the perfect balance and shelf life. Follow Truffles On The Rocks on Instagram for more food and cocktail recipes https://www.instagram.com/trufflesontherocks/ MY CLEAR ICE MAKER ➡️ https://www.craftklaris.com/discount/TOTR10?redirect=/products/klaris-clear-ice-maker DONT FORGET THE PROMO CODE TOTR10 FOR YOUR 1O% DISCOUNT SMOKE TOP MIDDLETON MIXOLOGY SMOKE TOP https://middletonmixology.com/?ref=ebuynh0sfe MY DAY TO DAY GLASSWARE Nick & Nora https://geni.us/oainp8X Coupette https://geni.us/uLWWm Highball https://geni.us/HwRl As an Amazon Associate I earn from qualifying purchases. I get commissions for purchases made through links in this post. When you macerate fruit with sugar, it’s hard to know exactly how much liquid the fruit will release. There’s always some loss too, stuck in the pulp or the filter. So instead of guessing, I use a refractometer to measure the final °Brix. A refractometer measures how light bends through a solution, showing the concentration of dissolved solids, mostly sugar. It’s designed for pure sucrose solutions, so fresh juice adds a slight margin of error, but it’s still far more accurate than just weighing. It accounts for water released by the fruit. Recipe: Mix equal parts by weight of fresh raspberries and sugar in an airtight container. Shake, leave at room temp about 24 hours, stir a few times until all the sugar is dissolved. Filter through a nut milk bag and let it drip, don’t press. This keeps the syrup clearer and your refractometer reading more precise. Because each batch releases a different amount of juice, your Brix will vary. My last batch was 62 °Brix but I wanted 66 °Brix for better shelf life, about the same as a 2:1 syrup. To adjust: (Target Brix − Actual Brix) ÷ (100 − Target Brix) × 100 = grams of sugar to add per 100 g syrup Example: (66 − 62) ÷ (100 − 66) × 100 = 11.8 g sugar per 100 g syrup A syrup at 66 °Brix is more stable but fresh juice means it can still ferment. Store in the fridge, watch for fizz, bubbles, or off smells. Mold = toss it. A 2:1 syrup with unpasteurized juice can last two to four weeks in the fridge. Always trust your nose and eyes. Cheers$