Drinks
Diablo Blanco
This riff on the classic El Diablo cocktail swaps out the traditional creme de cassis for supermarket staples.
- Serves
makes 1 Cocktail
- Prep
5 minutes
The Diablo Blanco is a variation on the El Diablo, a classic cocktail from the 1940s. This version is no less refreshing, but it swaps out the creme de cassis for two supermarket staples: black currant jam and honey.
This recipe first appeared in the iPad edition of our Jan/Feb 2013 issue, along with bartender and author Jeffrey Morgenthaler's article Preserves in Cocktails.
Ingredients
- 2 oz. 2 oz. blanco tequila
- ¾ oz. fresh lime juice
- 1 1/2 tsp. black currant jam
- 1 1/2 tsp. honey
- 3 oz. ginger ale
- Lime slice, for garnish
Instructions
Step 1
To a cocktail shaker filled with ice, add the tequila, lime juice, jam, honey, and 1 1⁄2 tsp. water. Shake well until the shaker is very cold, then strain into a chilled Collins glass filled with cracked ice. Top with ginger ale, garnish with a lime slice, and serve.
- To a cocktail shaker filled with ice, add the tequila, lime juice, jam, honey, and 1 1⁄2 tsp. water. Shake well until the shaker is very cold, then strain into a chilled Collins glass filled with cracked ice. Top with ginger ale, garnish with a lime slice, and serve.
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