EL DIABLO

TART, SPICY, AND A LITTLE BIT WICKED.

Fresh lime and ginger beer bring the bite, then a pour of crème de cassis sinks to the bottom for a deep red finish. Santo Reposado ties it together and keeps the devil in line.

1 1/2 ounces Santo Reposado

1/2 ounce crème de cassis

1/2 ounce lime juice, freshly squeezed

3 ounces ginger beer

Garnish: lime wedge

HOW TO MAKE YOUR OWN

Add tequila and lime juice to an ice filled glass. Top with ginger beer. Drizzle crème de cassis over the top for a layered effect. Garnish with lime wedge or wheel.