BAR DE

EL DIABLO

BY JOSÉ ALEJANDRO IBÁÑEZ

INGREDIENTS

2OZ MIJENTA TEQUILA BLANCO
.75 OZ FRESH LIME JUICE
.5 OZ LEJAY (CASSIS) FLOAT
TOP OFF WITH GINGER BEER

METHOD

BUILD ALL INGREDIENTS INTO A TALL GLASS AND GARNISH WITH A LIME WHEEL.

CON AMOR!

AROMATIC, ELEGANT AND COMPLEX, WITH UNFOLDING NOTES OF CANTALOUPE, HONEY AND CINNAMON, AND A GENEROUS FINISH.