Toast to National Tequila Day with a homemade El Diablo

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      When it comes to tequila, few restaurants in town know the libation better than La Mezcaleria (1622 Commercial Drive and 68 East Cordova Street). (If you've yet to nab a tequila or mezcal flight at the local spot, we recommend doing so stat. Or, better yet, stop by during happy hour for one of La Mez's stiff Palomas. Thank us later.)

      So when we heard it was National Tequila Day this Monday (July 24), we knew just where to turn for our next sip. A new addition to La Mez's cocktail menu by beverage director Ryley Zucca, the El Diablo—that's Spanish for "the devil", folks—combines blanco tequila, ginger beer, and habanero tincture to produce a fizzy, fiery kick that's just what the doctor ordered for a case of the Mondays.

      Peep the recipe below to make your own and cheers to National Tequila Day!

      El Diablo

      Ingredients

      1.5 oz blanco tequila
      .5 oz Odd Society Crème de Cassis
      1 oz lime juice
      Dash of Scrappy’s Firewater, or other hot pepper tincture
      Dickie’s Ginger Beer
      Lime wheel, for garnish

      Method

      Shake ingredients except ginger beer with ice, and strain into a Collins glass. Add fresh ice, and top with Dickie’s Ginger Beer. Garnish with a lime wheel. 

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