Cocktail of the Week: El Diablo

Sunday, March 5, 2017 | noon

Ingredients

1 1/2 oz. Casamigos Blanco Tequila

3/4 oz. Lejay Crème de Cassis Liqueur

3/4 oz. lime juice

2 oz. Fever-tree Ginger Beer

Grapefruit slice, candied ginger, Luxardo Maraschino cherry (on a skewer) for garnish

Method

Combine first three ingredients in shaker with ice. Shake and strain into a tall glass over ice. Top with Fever-Tree Ginger Beer, stir and serve.

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A good tequila may inspire devilish behavior on occasion, but this cocktail is as heavenly as they come.

Casamigos Blanco is crisp, buttery smooth and dangerously drinkable. When combined with Lejay Crème de Cassis — a rich, black currant liqueur — tart lime juice and a spicy ginger beer, you get a drink that’s delectable and exquisitely complex.

Whether you’re a sinner or a saint, El Diablo will leave you wanting more.

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Cocktail created by Francesco Lafranconi, Executive Director of Mixology and Spirits Education at Southern Glazer's Wine and Spirits.