El Diablo

This drink is gleaned from the original files of Trader Vic's in San Francisco.

SKILL LEVEL Beginner

YIELD 1 cocktail

INGREDIENTS

• ¾ ounce fresh lime juice, used lime shell reserved
• Ice cubes
• 1½ ounces tequila blanco
• ½ ounce crème de cassis
• Ginger beer

DIRECTIONS

In a Collins glass, combine the lime juice and lime shell. Fill the glass with ice cubes and add the tequila and crème de cassis. Top with ginger beer, stir gently and serve.

El Diableaux

By muddling fresh ginger with agave nectar, you get an on-the-fly syrup with enough freshness to support the other ingredients.

SKILL LEVEL Intermediate

INGREDIENTS

• 3 pieces thinly sliced fresh ginger
• ½ ounce agave nectar
• Ice
• 1½ ounces blanco tequila
• ½ ounce crème de cassis
• ¾ ounce fresh lime juice
• ½ barspoon Green Chartreuse
• Club soda
• Lime wedge

DIRECTIONS

In a cocktail shaker, muddle the ginger with the agave nectar. Fill the shaker with ice and add the tequila, crème de cassis, lime juice and Chartreuse. Cover and shake vigorously. Strain into an ice-filled highball glass. Top with club soda, garnish with the lime wedge and serve.

El Demonio

Thanks to its lengthy infusion, basil takes the lead in this spring-appropriate recipe.

SKILL LEVEL Advanced

YIELD 1 cocktail

INGREDIENTS

Basil liqueur

• 20 basil leaves
• One 750-ml bottle high-proof vodka
• 3 cups granulated sugar

Cocktail

• 4 pieces thinly sliced jalapeño
• ½ ounce agave nectar
• 1 barspoon black-currant preserves
• 1 ounce evaporated milk
• ¾ ounce fresh lime juice
• 2 ounces Anejo tequila
• ¾ ounce basil liqueur
• Ice
• Ginger beer
• 2 dashes The Bitter Truth bitters
• Lime wheel
• 2 pieces candied ginger, skewered on a toothpick

DIRECTIONS

1. Make the basil liqueur: In a lidded container, combine the basil leaves with the vodka. Let sit for 2 to 3 days, turning once a day, then strain and discard the basil leaves. In a saucepan set over medium heat, combine the sugar and 2½ cups of water and simmer until the sugar dissolves. Set aside to cool, then combine the sugar water with the basil-infused vodka. Cover and set aside for 20 days in a dark place at room temperature. Refrigerate until ready to use.

2. Make the cocktail: In a cocktail shaker, muddle together the jalapeño with the agave nectar and the black-currant preserves. Add the evaporated milk, lime juice, tequila and basil liqueur. Cover and shake for 30 seconds.  Fill the shaker with ice, cover and shake for 30 seconds longer. Strain into an ice-filled Collins glass and top with ginger beer and the bitters. Garnish with the lime wheel and the candied ginger.