Ingredients:
El Diablo
12 ouncesreposado tequila
6 ouncesginger syrup
6 ouncesfreshly squeezed lime juice
6 ouncescrème de cassis de Dijon
8 ounceschilled sparkling water
8 ounceschilled sparkling wine
Candied ginger and lime wheels, for serving (optional)
Ginger Syrup
1 poundginger
2 cups(14 ounces/396 grams) granulated sugar
Directions:
Combine all ingredients in a pitcher with 3 to 4 cups of ice. Stir gently to combine. If you’d like, garnish each glass with a ginger candy and lime wheel on a pick.
Soak the ginger for 10 minutes, then scrub the skin with a clean sponge (no need to peel it). Juice the ginger with a juicer. (If you don’t have a juicer: Roughly chop the ginger. Pulverize it in a food processor until juicy. Strain through a fine-mesh strainer, squeezing out the juice with your hands.) Combine 1 cup of ginger juice with the sugar in a medium saucepan over medium heat. Gently simmer, stirring occasionally, until all sugar is dissolved. Allow to cool completely before using. (Optional: You can place the saucepan in an ice bath and stir occasionally to rapidly chill the syrup, which will give it a slightly smoother texture.) Ginger syrup will keep in the refrigerator for up to 1 month and in the freezer for up to 6 months.