EL DIABLO

EL DIABLO

GLASSWARE: 

HIGHBALL

GARNISH:

ICE:

METHOD:

40ML BLANCO TEQUILA
15ML FRESH LIME JUICE
20ML GINGER SYRUP
TOP SODA WATER
10ML CRÈME DE CASSIS (FLOAT)

BLOCK ICE

LIME WHEEL

QUICK SHAKE AND TOP WITH SODA. FLOAT CRÈME DE CASSIS
ADD ALL THE INGREDIENTS, EXCEPT THE SODA AND CRÈME DE CASSIS,
TO A SHAKER WITH ICE AND SHAKE.
STRAIN INTO AN ICE-FILLED HIGHBALL GLASS. TOP WITH SODA AND GENTLY STIR TO MIX.
FLOAT CRÈME DE CASSIS ON TOP, GARNISH WITH A LIME WHEEL AND SERVE.

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EL DIABLO
EL DIABLO