Blackberry, lime, sour, aromatic
Serve up dry-rubbed pork or spicy shrimp.
Legend has it this is a creation of bartender Gene Sulit when he was at the Arizona Biltmore Hotel in the late 1930s. The more well-known version calls for grenadine and orange juice, but this is the original recipe, and we dare say it’s less cloying and far superior in flavor. Be sure to use 100 percent agave tequila for the best taste. For another early tequila drink that is remarkably different, replace the soda water with ginger beer and you have El Diablo (page 115).
1½ ounces (45 ml) blanco tequila (Herradura)
½ ounce (15 ml) fresh lime juice
3 ounces (90 ml) soda water
½ ounce (15 ml) crème de cassis
Lime wheel, for garnish
Shake tequila and lime juice with ice, then strain into a highball glass filled with ice. Add soda water, leaving an inch or so of room at the top of the glass. Top with crème de cassis, and garnish with a lime wheel on the side of the glass.