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Milk and Honey's El Diablo

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A tall-ish take on the El Diablo served short: tequila blanco with sharp lime, a spicy ginger syrup and a dark note of blackcurrant from the crème de cassis. Soda water lengthens it and keeps it dry and lively.

Method
Shaken
Glass
coupe
Difficulty
Medium

Ingredients

Servings:
1
Your bar: 0/5
Ginger Syrup
22.5 ml
Tequila Blanco
60 ml
Lime Juice
15 ml
Soda Water
45 ml
Crème de Cassis
7.5 ml
🌱 Vegan🌾 Gluten-free

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Instructions

  1. Chill a coupe.
  2. Add the tequila blanco, ginger syrup, lime juice and crème de cassis to a shaker with ice.
  3. Shake hard until well chilled.
  4. Strain into the chilled coupe.
  5. Top with soda water.
  6. Garnish with skewered crystallised ginger.

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