The recipe for this classic, layered cocktail originally appeared in Bottoms Up! Y Como!, a brochure published in 1934 by the Agua Caliente resort in Tijuana, Mexico. This recipe appeared online in conjunction with David Wondrich's article "Classic Eye-Openers," featured in our special Breakfast issue (October 2008).
Ingredients
- 2 oz. agave blanco tequila
- 2 tsp. crème de cassis
- Half a lime plus the juice
- 1 tsp. grenadine
- 2 oz. seltzer water
Instructions
Step 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.
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