This variation on the El Diablo, a cocktail from the 1940s, swaps creme de cassis for black currant jam and earthy honey. This recipe first appeared in the iPad edition of our Jan/Feb 2013 issue along with Jeffrey Morgenthaler’s article Preserves in Cocktails.
- 2 oz. white tequila, preferably Simebra Azul Blanco
- 3⁄4 oz. fresh lime juice
- 1 1⁄2 tsp. black currant jam
- 1 1⁄2 tsp. honey
- 3 oz. ginger ale
- Lime slice, for garnish
- Combine tequila, juice, jam, honey, and 1 1⁄2 tsp. water in a cocktail shaker filled with ice. Shake and strain into a chilled collins glass with cracked ice. Top with ginger ale and garnish with lime slice.