El Diablo Cocktail

El Diablo

The snap of ginger beer, the fire of tequila and the silky sweetness of cassis combine in a devil of a drink.

- 1½ oz. Partida Blanco Tequila
- ¾ oz. cassis
- ¾ oz. lemon juice
- ¼ oz. simple syrup
- 1 oz. ginger beer
- Finely chopped candied ginger and simple syrup (for rim)

To make simple syrup, bring 2 cups of sugar and 1 cup of water to a boil. Once the sugar has dissolved, remove from heat. Let cool to room temperature. Dip rim of a highball glass in simple syrup, then dip in ginger, and let dry. Combine tequila, cassis, juice and simple syrup with ice in a cocktail shaker, and shake well. Strain into a glass filled with ice cubes. Top with ginger beer, and stir.

Crystal Celebration highball, $19.50; Nachtmann, 732-346-8960, nachtmann.com. Silverplate champagne straw, $115 per pair; Christofle, christofle.com. Green silk cocktail napkin, $30 for six; ABH Design, 212-249-2276.

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