El Diablo de la Puebla

El Diablo de la Puebla
For a refined and not-too-sweet twist on a classic margarita, shake up tequila with ginger syrup and lime juice, then finish with a splash of crème de cassis for a layered effect.Helen Rosner

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 creme de cassis.

El Diablo de la Puebla
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.
Yield: makes 1 cocktail

Ingredients

  • 2 oz. blanco tequila
  • 38 oz. ginger syrup
  • 14 oz. crème de cassis
  • 12 oz. fresh lime juice

Instructions

  1. 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.