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El Diablo

Trader Vic’s tequila highball: gold tequila, crème de cassis, lime and ginger beer — blackcurrant heat over ice, not a mule and not a Paloma.

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Ingredients

• Gold tequila — 45 ml
• Crème de cassis — 15 ml
• Lime juice — 15 ml
• Ginger beer — fill
• Lime — 1 wedge

Preparation

1. Add gold tequila, crème de cassis and lime juice to a shaker with ice.
2. Shake until chilled.
3. Strain into a highball glass over fresh ice.
4. Top with ginger beer and garnish with a lime wedge.

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