Milk & Honey's El Diablo
Ingredients
- 2 oz Patrón Silver blanco tequila
- 3⁄4 oz Ginger syrup (equal parts ginger juice to caster sugar by weight
- 1⁄2 oz Lime juice
- 1⁄4 oz Joseph Cartron Double Crème de Cassis de Bourgogne
- 1 1⁄2 oz Thomas Henry Soda Water chilled
Method
Glass:
Photographed in a Ginza Highball
Prepare:
- Select and pre-chill a COUPE GLASS.
- Prepare garnish of skewered crystallised ginger.
Method:
- SHAKE first 4 ingredients with ice.
- STRAIN into ice-filled glass whilst also pouring soda.
Garnish:
- Garnish with skewered crystallised ginger.
Nutrition:
One serving of Milk & Honey's El Diablo contains 210 calories
History:
Adapted from a recipe created circa 2010 at Milk & Honey in Manhattan, New York City.
Review:
Fiery ginger syrup and a splash of soda replace ginger beer in this devilish rendition of El Diablo.
