El DiabloElizabeth Perrin
Eben Freeman, bartender of Tailor restaurant in New York City, developed this adaptation of a classic tequila-based cocktail. Freeman uses a reposado tequila because it has more body and adds less of a vegetal flavor than a blanco would.
Recipe information
Yield
Makes 1 serving
Ingredients
About 1 cup ice cubes
1
/4 cup (2 ounces) reposado tequila
6
tablespoons (3 ounces) ginger beer or ginger ale
1
teaspoon crème de cassis
1
lime wedge
Need to make a substitution?
Preparation
In 11-ounce highball glass, combine ice and tequila. Top with ginger beer, then slowly pour in crème de cassis (it will settle to bottom). Squeeze lime wedge over, then drop wedge into drink and serve.