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Milk & Honey's El Diablo
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Milk & Honey's El Diablo
Photographed in a Ginza Highball
| 2 oz | Patrón Silver blanco tequila |
| 3⁄4 oz | Ginger syrup (equal parts ginger juice to caster sugar by weight |
| 1⁄2 oz | Lime juice (freshly squeezed) |
| 1⁄4 oz | Joseph Cartron Double Crème de Cassis de Bourgogne |
| 1 1⁄2 oz | Thomas Henry Soda Water chilled |
How to make:
- Select and pre-chill a Coupe glass.
- Prepare garnish of skewered crystallised ginger.
- SHAKE first 4 ingredients with ice.
- STRAIN into ice-filled glass whilst also pouring soda.
- Garnish with skewered crystallised ginger.
Strength & taste guide:
No alcohol
Medium
Boozy
Sweet
Medium
Dry/sour
Review:
Fiery ginger syrup and a splash of soda replace ginger beer in this devilish rendition of El Diablo.
History:
Adapted from a recipe created circa 2010 at Milk & Honey in Manhattan, New York City.
Nutrition:
One serving of Milk & Honey's El Diablo contains 210 calories
Alcohol content:
- 1.3 standard drinks
- 12.46% alc./vol. (12.46° proof)
- 18.7 grams of pure alcohol
- More Aperitivo/aperitif cocktails
- More Bittersweet (e.g. Negroni) cocktails
- More Spicy (e.g. Spicy Fifty) cocktails
Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.
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