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.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg22DfM3eDGT2a5DtEgUBGkK890fMgApC5BI-EZHEGXpPWZDv953BHUZ7GgbXR2XY7DPYyjSyzCfw0V5nVnnVKREWk-G6eOKNR2_LxgZhXmx7BCkcD7kFV5-TqVMlZuSHoiZa1b6UYJv44/s320/countdiablo158.jpg)
No comments:
Post a Comment