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Cocktail recipe: El Diablo Refinado
© Lucas Allen

El Diablo Refinado

  • SERVINGS: Makes 1 Drink

A short drink is composed mainly of spirits and served without ice. A long drink is served in a tall glass with soda, beer or sparkling wine. Sean Kenyon likes making short drinks long and long ones short. He calls it the “Willy Wonka effect.” Here, he shrinks the El Diablo by using ginger liqueur in place of the beer and lemon bitters for the lime juice.

  1. 1/4 ounce mezcal
  2. Ice
  3. 2 ounces blanco tequila
  4. 1/2 ounce crème de mûre (blackberry liqueur)
  5. 1/2 ounce ginger liqueur
  6. 2 dashes of lemon bitters
  7. 1 lemon twist, for garnish
  1. Rinse a chilled coupe with the mezcal and pour out the excess. Fill a pint glass with ice. Add all of the remaining ingredients except the garnish and stir well. Strain into the prepared coupe and garnish with the lemon twist.
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