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Photo by Stuart Mullenberg
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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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