El Diablo

Name: El Diablo
Yield: 4 servings
Ingredients: 1 About 1 cup ice cubes; 1 1/4 cup (2 ounces) reposado tequila; 1 6 tablespoons (3 ounces) ginger beer or ginger ale; 1 1 teaspoon crème de cassis; 1 1 lime wedge

From the kitchen of Carly

Tequila meets ginger beer in this sharp, spicy cocktail that gets its dark edge from crème de cassis sinking to the bottom. The lime brings brightness to what's otherwise a bold, slightly sweet drink that tastes exactly as mischievous as its name suggests.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

1About 1 cup ice cubes
11/4 cup (2 ounces) reposado tequila
16 tablespoons (3 ounces) ginger beer or ginger ale
11 teaspoon crème de cassis
11 lime wedge

Instructions

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.