The Diablo cocktail is made with tequila and creme de cassis. This delicate variation from David Welch at Lincoln Restaurant in Portland, Oregon, calls for Pimm's instead. The result is bright and refreshing.
- 1 1/2 ounces blanco tequila
- 1/2 ounce freshly squeezed lime juice from 1 lime
- 1/2 ounce high quality triple sec
- 1/2 ounce Pimm's No. 1
- Ginger ale
Combine tequila, lime juice, triple sec, and Pimm’s in a cocktail shaker filled with ice. Shake until well chilled, about 20 seconds. Strain contents into a Collins glass filled with ice and top with ginger ale.
cocktail shaker and strainer