Monday, April 9, 2012

count diablo

1 1/2 oz Blanco Tequila (Espolón)
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.
The Count Diablo offered an orange and berrylike cassis aroma with a hint of tequila. The fruity currant and lime sip transitioned to a Campari, tequila, and mineral accented swallow. Over time, the ginger notes became more pronounced on the finish.

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