toreador del diablo

40 mL (1 1/3 oz) Tequila Ocho Blanco (Cimarron)
10 mL (1/3 oz) Campari
10 mL (1/3 oz) Apricot Liqueur (Rothman & Winter)
20 mL (2/3 oz) Lemon Juice
5 mL (1/6 oz) Honey Syrup 2:1
10 mL (1/3 oz) Ginger Syrup

Shake with ice and strain into a coupe glass. Two Sundays ago, I returned to the updated The Tequila Ambassador book by Tomas Estes published by Wonk Press and selected the Toreador del Diablo by José Manuel Alvarez Gonzalez at Milk & Honey in London. The drink had the Campari-apricot duo that worked great in Michael Madrusan's Hollow Point and in my Intercept plus the tequila-honey-ginger of Deep Ellum's Little Branch Cocktail. Once assembled, the Toreador del Diablo opened up with an agave, ginger, and apricot aroma. Next, lemon and honey on the sip shuttled in tequila, ginger, and bitter orange-apricot flavors on the swallow.