Dec 21, 2012

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.

Credit: Helen Rosner

INGREDIENTS

2 oz. blanco tequila
⅜ oz. ginger syrup
¼ oz. crème de cassis
½ oz. fresh lime juice

INSTRUCTIONS

Combine tequila, ginger syrup, and lime juice in a cocktail shaker filled with ice. Shake until chilled and strain into a glass. Tilt glass and gently pour cassis for a layered effect.