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.
- 2 oz. blanco tequila
- 3⁄8 oz. ginger syrup
- 1⁄4 oz. crème de cassis
- 1⁄2 oz. fresh lime juice
- 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.