El Diablo classic cocktail

This recipe was provided by Jason the bartender at the Andaz hotel, in Wailea Maui in January 2016.

  • 1.0 oz Ginger Syrup (see below)
  • .5 oz Creme de Mure
  • .75 oz fresh lemon
  • 2 oz Blanco Tequila
  • 1 oz club soda

mix in a shaker and pour over ice

Ginger Syrup:

  • 1/4 pound of ginger, leave peal, slice very thin
  • 1/2 cup sugar
  • 1/2 cup water

in a saucepan add sugar, water, ginger, bring to a boil and simmer for 30 minutes.  strain and save the syrup.

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