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Mexican
El Diablo

Photo by: Steve McDonagh
Comments: 0
 

Recipe

Yield: 1 cocktail

Ingredients

  • ½ lime
  • 2 ounces (60 ML) silver tequila (see Notes)
  • ½ ounce (15 ML) white grape juice
  • ½ ounce (15 ML) creme de cassis
  • Ginger ale

Directions

Juice the lime half with a citrus squeezer, reserving the inverted hull. Pour the tequila, grape juice, and lime juice into a tall collins glass filled with ice. Top with ginger ale to about ½ inch (13 mm) from the top of glass. Stir gently. Place the inverted lime hull into the top of the cocktail, rind side up, and fill the “lime bowl” with créme de cassis. Serve immediately with a straw.

Notes

Tequila is made from blue agave plants. Label reading will tell you whether the tequila is 100 percent blue agave or tequila mix to (blended with cane syrups). The different categories (silver, gold, reposado, anejo, extra anejo) refer to how long the spirit has aged (or rested [reposado]). If you plan on buying one bottle for your bar, I recommend a reposado, as most cocktails in the craft movement call for this level. While mezcal is also made from the agave plant, it is a not a tequila. Its lush smoky qualities require a different preparation, and yes, mezcal is the one that sometimes has the worm.


© 2012 Steve McDonagh and Dan Smith
 

Nutritional Information

Nutrients per serving (% daily value)

209kcal (10%)
18mg (1%)
12g
1g
3g (4%)
0g
2g (8%)
1g
0g
9mg (3%)
9g
1g
4mg
57mg
28mcg RAE (1%)
14mg (23%)
16mg (2%)
0mg (2%)
 

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