El Diablo de la Puebla
In this refinement of a margarita is served by bartender Dave Power at The Feral Pig in Lihue, Kauai. The tequila is tightly tempered with a relatively small amount of tart fruit as it blossoms upon the sweetness of crème de cassis.
Enlarge Image Credit: Helen Rosner
INGREDIENTS2 oz. blanco tequila
⅜ oz. ginger syrup
¼ oz. crème de cassis
½ oz. fresh lime juice