El Diablo Cocktail
  • 2 ounces blanco tequila, such as Pueblo Viejo
  • 3⁄4 ounce freshly squeezed lime juice, plus finely grated lime zest for garnish
  • Ice
  • 3 ounces ginger beer, such as Bundaberg
  • 1 to 2 dashes crème de cassis or another berry cordial
  1. Add the tequila and lime juice to a cocktail shaker.
  2. Add a small amount of ice, and shake once quickly (just to chill, not dilute).
  3. Strain into a Collins glass and add the ginger beer and crème de cassis.
  4. Add ice and garnish with the lime zest.
This recipe makes one serving. Reprinted with permission from Nopalito copyright 2017 by Gonzalo Guzman with Stacy Adimando. Published by Ten Speed Press, an imprint of Penguin Random House LLC.
Recipe by The Taste Edit at https://thetasteedit.com/nopalitos-el-diablo-cocktail/