Less famous than other ‘Mexican’ cocktails and that is unfortunate. It makes for a great thirst-quenching summer pick-me-up. Surprisingly the components work wonderfully together; each, individually, are some of my favourites. If you layer it up, it can look very impressive. Definitely one for Instagram, kids.
It is another from the Trader Vic stable, invented by Victor Bergeron, the main man. It first appeared in the classic Trader Vic’s Book of Food and Drink, 1946, as the Mexican El Diablo. The original used Ginger Ale, something I have never acquired a taste for. Ginger Beer does its companions justice. Fever-Tree make a good’n.
- 45 ml reposado tequila
- 15 ml Dijon creme de cassis (N.B. 20% +ABV only, not blackcurrant syrup)
- 15 ml fresh lime juice
- 90 ml very cold ginger beer
Pour the tequila and lime juice into a large Collins glass over a couple of ice cubes and stir. Slowly pour the ginger beer down the side of the glass until it is fairly full. Let it settle for a moment then carefully float the cassis on the top over the back of a bar spoon. Immediately serve. It will ooze down the drink gracefully.