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.
- 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)
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.