C & C Take on the D.F. 68

Living for close to six years is Los Angeles, one begins to appreciate spicy cocktails. Moving to the midwest, one must learn to recreate those treats. Do not get me wrong. In Madison there are a handful of choice spicy cocktails, there's always one on the menu at Merchant (currently it is the Spicy Monk), the Cajun Margarita at Liliana's, and The Awniker at Tempest. Sadly, nothing yet compares to the D.F. 68 at The Roger Room.  

The Roger Room is a small West Los Angeles cocktail lounge with a speakeasy vibe by Jared Meisler and Sean MacPherson (Bar Lubitsch and Jones). You will not find a fancy sign reading "The Roger Room," but it is right next to my favorite music venue Largo on La Cienega. Just look for the neon psychic parlor sign and that's The Roger Room. 

They have an incredible menu from their own creations to old school cocktails with a twist, but today, we are trying to recreate my favorite (as stated above) the D.F. 68. The Roger Room uses the following ingredients for their concoction: Milagro reposado, cold pressed apple juice, lemon juice, jalapeño, rocks. If you live in Los Angeles you can expect to pay $14 per one D.F. 68. 

I had to mix up the ingredients as the store was out of Milagro reposado, but Tres Agaves is on par with that brand. I also was not able to get my hands on cold pressed apple juice. This required an addition of simple syrup (but only a smidge)

Ingredients Per Drink

  • 2 ounces of Reposado Tequila
  • 2 ounces Apple Juice
  • 2 ounces lemon juice
  • 1/4 to 1/2  jalapeño, sliced (personal preference / level of spiciness of jalapeno) 
  • 0.5 ounce of simple syrup
  • ice




Muddle a quarter of a jalapeño, sliced, with tequila (I use a wood muddler in a glass for such a task). Taste and add / muddle an additional quarter of jalapeño into tequila. Strain tequila into shaker, add the rest of the ingredients, including a few pieces of ice. Shake vigorously. Then pour over ice. For an additional effect add a few slices (I do 2-3) to the drink.