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THE RECIPE
How to make Devil's Kitchen with Mezcal, Pineapple Rum, Artichoke Liqueur. See ingredients and step-by-step instructions.
Combine the mezcal, pineapple rum, Cynar, Crème de Banane, and Ancho Reyes chile liqueur in a mixing glass.
Add ice and stir the mixture until well-chilled.
Strain the cocktail into a chilled cocktail coupe.
Garnish with a twist of grapefruit peel.
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