El Diablo de la Puebla

  • Serves

    makes 1 cocktail


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


Step 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.

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