Saveur

Photo: Penny De Los Santos

MAKES 1

The recipe for this complex, layered cocktail originally appeared in Bottoms Up! Y Como!, a brochure published by the Agua Caliente resort in Tijuana, Mexico, in 1934. Click here for more recipes of our favorite eye-openers.

2 oz. agave blanco tequila
2 tsp. crème de cassis
Half a lime plus the juice
1 tsp. grenadine
2 oz. seltzer water.

1. In a highball glass, combine tequila, crème de cassis, half the lime plus the juice, and grenadine. Add seltzer. Stir to combine, and fill glass with cracked ice.

This article was first published in Saveur in Issue #114