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Ginza Highball| 60 ml | Patrón Silver blanco tequila |
| 22.5 ml | Ginger syrup (equal parts ginger juice to caster sugar by weight |
| 15 ml | Lime juice (freshly squeezed) |
| 7.5 ml | Joseph Cartron Double Crème de Cassis de Bourgogne |
| 45 ml | Thomas Henry Soda Water (chilled) |
Read about cocktail measures and measuring.
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:
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. (24.92° proof)
- 18.7 grams of pure alcohol
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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