El Diablo
Ingredients:
2 ounces tequila
¾ ounce crème de cassis (black currant liqueur)
Ginger ale
1 lime, quartered
Recipe directions:
Stir the tequila and crème de cassis over ice in a tall chilled glass. Fill the remainder of the glass with ginger ale and squeeze in the juice of one lime wedge. Drop the lime into the glass as a garnish. Serves 1.