Time for a Drink: Diablo
Let's start the weekend right—with a cocktail recipe from Paul Clarke (The Cocktail Chronicles). Need more than one? That kinda week, eh? Here you go. Cheers!
In the world of mixology there are a handful of those Tracy-Hepburn combinations that just work magic. Gin and vermouth; rum and lime juice; whiskey and bitters. As long as a drink has one of these combos as a backbone, it’s hard to stray too far off course.
Add to this list tequila and crème de cassis. Really, who’d a thunk that the zippy New-World spirit from the agave would match so well with a demure liqueur flavored with an Old-World fruit? But there's just some kind of romance between the two that defies explanation; all you need to know is that separately, they can be very entertaining, but together, they’re dynamite.
Lime juice is also an old friend to tequila, one that helps keep the relationship between these made-for-each-other ingredients fresh; top the mix with a little ginger ale (or, if you’re feeling like living fast, a spicy ginger beer), and you have something worthy of sipping during a long, warm late-spring evening. Measure carefully, mix with respect, and sit back and enjoy the fireworks in the glass.
About the author: Paul Clarke blogs about cocktails at The Cocktail Chronicles and writes regularly on spirits and cocktails for Imbibe magazine. He lives in Seattle, where he works as a writer and magazine editor.
Diablo
Ingredients
1 1/2 ounces blanco tequila
3/4 ounce crème de cassis
3/4 ounce fresh lime juice
Ginger ale (use something decent and gingery, if possible)
Procedure
Pour tequila, cassis and lime juice into a cocktail shaker and fill with ice; shake well and strain into a Collins glass filled with ice. Top with ginger ale; garnish with a lime wedge.
View other entries from Cocktail Concoctions.
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2 Comments:
Wow, is that good! A bit sweet; I might drop the CdeC to 1/2 oz for me but my non-drinker wife likes them as above. Thanks for the recipe.
Cheers,
Mike
Mike S at 10:57PM on 06/08/08
Since I don't have any crème de cassis, I took a chance and made this with Chambord and Bundaberg ginger beer. Very quaffable!
stevideter at 9:46PM on 06/21/08