Red Devil

About the Red Devil

A stirred, spiced cocktail built for cooler months, the Red Devil pairs Bols Genever with just a few dashes of Timber Creek Florida Whiskey, dried persimmon, jujube tea-infused sweet vermouth, and a cinnamon stick for aromatic warmth. Genever, a malty Dutch predecessor to modern gin, forms the base spirit here, with the Timber Creek whiskey playing a supporting, bitters-like role rather than a primary one. Even in a small amount, Timber Creek Florida Whiskey adds a layer of oak and grain sweetness that rounds out the genever’s malty backbone and plays nicely with the dried persimmon and cinnamon stick. Because the whiskey is distilled and aged separately from the other grains under the distillery’s PureBlend method before blending, even a couple of dashes carries real character rather than fading into the background.

To build the Red Devil, stir the genever, whiskey dashes, and jujube tea-infused sweet vermouth with ice alongside the dried persimmon slices, then strain over a single large cube into a chilled rocks glass. Garnish with a cinnamon stick, which can be used to stir the drink slowly as it is enjoyed, releasing more spice as the ice melts and the drink opens up. This cocktail’s fruit and spice notes make it a strong match for shrimp cocktail, citrus salad, goat cheese, grilled chicken, or roasted almonds, all of which share a light, savory-sweet quality that does not compete with the drink’s dried-fruit character. It is well suited to a fall gathering or a dinner where you want a stirred, lower-proof-feeling option on the menu.

The name and the jujube tea infusion suggest an Asian-influenced twist on a classic stirred cocktail [VERIFY: specific origin story and any connection to a named bar are not independently confirmed]. Whatever its background, enjoy it slowly and in moderation, and have a safe ride home arranged before the evening starts.

A stirred, spiced cocktail built for cooler months, the Red Devil pairs Bols Genever with just a few dashes of Timber Creek Florida Whiskey, dried persimmon, jujube tea-infused sweet vermouth, and a cinnamon stick for aromatic warmth. Genever, a malty Dutch predecessor to modern gin, forms the base spirit here, with the Timber Creek whiskey playing a supporting, bitters-like role rather than a primary one. Even in a small amount, Timber Creek Florida Whiskey adds a layer of oak and grain sweetness that rounds out the genever’s malty backbone and plays nicely with the dried persimmon and cinnamon stick. Because the whiskey is distilled and aged separately from the other grains under the distillery’s PureBlend method before blending, even a couple of dashes carries real character rather than fading into the background.

To build the Red Devil, stir the genever, whiskey dashes, and jujube tea-infused sweet vermouth with ice alongside the dried persimmon slices, then strain over a single large cube into a chilled rocks glass. Garnish with a cinnamon stick, which can be used to stir the drink slowly as it is enjoyed, releasing more spice as the ice melts and the drink opens up. This cocktail’s fruit and spice notes make it a strong match for shrimp cocktail, citrus salad, goat cheese, grilled chicken, or roasted almonds, all of which share a light, savory-sweet quality that does not compete with the drink’s dried-fruit character. It is well suited to a fall gathering or a dinner where you want a stirred, lower-proof-feeling option on the menu.

The name and the jujube tea infusion suggest an Asian-influenced twist on a classic stirred cocktail [VERIFY: specific origin story and any connection to a named bar are not independently confirmed]. Whatever its background, enjoy it slowly and in moderation, and have a safe ride home arranged before the evening starts.