1/2 oz Crème de Cassis (G.E. Massenez)
1/2 oz Lime Juice
1/4 oz Ginger Liqueur (King's Ginger)
1/4 oz Campari
Shake with ice and strain into a coupe glass. Garnish with a flamed orange twist.
Two Fridays ago, we started the evening with the Count Diablo from Food and Wine: Cocktails 2009. Ted Kilgore from Monarch in St. Louis created this recipe by merging aspects of a Negroni (or a tequila variation like the 1836) with a Diablo. Instead of the Highball style of the Diablo, ginger liqueur was substituted for the ginger beer and the cocktail format of the Negroni won out.