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HOMERECIPESCOCKTAIL RECIPES


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reciep_c_seaofcortez

Photo by Stuart Mullenberg

Sea of Cortez

This crème de cassis stunner offers an updated take on the classic El Diablo cocktail.

1 1/2 oz. blanco tequila
1 oz. lime juice
3/4 oz. crème de cassis
1/4 oz. Cointreau
Tools: shaker, strainer
Glass: coupe
Garnish: lime wheel

Combine all ingredients and shake with ice cubes. Strain into a chilled coupe and garnish.

Jeff "Beachbum" Berry

 

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