When I heard the name of this cocktail, I assumed it would be a devilish drink that was either too spicy or super strong. I was pleasantly surprised when it was neither hot or potent, but rather a delightfully well-balanced, tasty cocktail.
Despite its blushing color, this mix of tequila, Canton [1], and lemon juice is not a typically girlie, sweet concoction.
Created by one of New York's top mixologists, Jim Meehan [2], the diablo is simple to make at home. Take the time to chill the glasses before hand, it will make a better drink.
The recipe calls for creme de cassis, but I made mine with Chambord, because that's what was in my liquor cabinet. To check out Jim's Diablo, .
From Jim Meehan [3]
Ingredients
2 ounces Tequila (recommended: Gran Centenario Plata)
.75 ounce fresh lemon juice
.75 ounce Canton [4] ginger liqueur
.25 ounce Crème de Cassis
lemon wheels, optional for garnish
Directions
- Place a Champagne glass in the freezer. Chill.
- Fill a cocktail shaker with the tequila, lemon juice, Canton, and Creme de Cassis. Add ice.
- Shake well and strain into the chilled coupe.
- Garnish with a thinly sliced lemon wheel
Makes 1 drink.
Print recipe with images [4] | without images [4]