Back Bar | El Diableaux

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

Recipe adapted from Charles Hardwick, New York City

El Diableaux
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Make the El Diableaux cocktail from Charles Hardwick in New York City.
Servings
0
servings
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
  1. 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.
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