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Milk & Honey's El Diablo

Name: Milk and Honey's El Diablo
Total time: 5 min
Cuisine: Cocktail
Ingredients: 60 ml Blanco tequila; 22.5 ml Homemade ginger syrup; 15 ml Lime juice; 7.5 ml Crème de cassis; 45 ml Soda water

Difford’s Guide

Discerning Drinkers (8)

Measurements in:

Serves:

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Ingredients
2 fl oz	Patrón Silver blanco tequila
3/4 fl oz	Ginger syrup (equal parts ginger juice to caster sugar by weight
1/2 fl oz	Lime juice (freshly squeezed)
1/4 fl oz	Crème de cassis liqueur
1 1/2 fl oz	Thomas Henry Soda Water (chilled)

How to make

Glass

Photographed in a Ginza Highball

Prepare

Select and pre-chill a COUPE GLASS.
Prepare garnish of skewered crystallised ginger.

Method

SHAKE first 4 ingredients with ice.
STRAIN into ice-filled glass whilst also pouring soda.

Garnish

Garnish with skewered crystallised ginger.

Flavour Profile

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

Health & Nutrition

Nutrition:

One serving of Milk & Honey's El Diablo contains 210 calories

Alcohol content:

1.4 standard drinks
12.5% alc./vol. (25° proof)
20.1 grams of pure alcohol

History

Adapted from a recipe created circa 2010 at Milk & Honey in Manhattan, New York City.

Review

Fiery ginger syrup and a splash of soda replace ginger beer in this devilish rendition of El Diablo.

Gallery

Milk & Honey's El Diablo lifestyle image

Comments & Discussion

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Doug Bain Premium Member Commenter Appreciated Commenter 5 months ago

Acknowledging that I should have throttled back on the syrup given that I was without soda and trying to make this uncrushed ice, still very sweet. I definitely liked how the flavors play together and I will try it again both with soda and with less syrup.