- Brienne Boortz
- El Fuego Diablo
1 oz. Lee Spirits Co. Ginfuego
.75 oz. Lee Spirits Co. Forbidden Fruit
.5 oz. Creme de Cassis
.5 oz. lime juice
2 dashes orange bitters (we prefer Regans’)
1 Luxardo cherry for garnish
1 lime wheel for garnish
In a shaker tin, combine the Ginfuego, Forbidden Fruit, Creme de Cassis, lime juice and bitters. Add ice and shake. Pour drink and ice into a Collins glass. Add more ice to the top of the glass, if necessary, then top with ginger beer. Garnish with the cherry and lime wheel.
Location Details Brooklyn's on Boulder Street
This creation was inspired by a classic cocktail called the “Mexican El Diablo.” It’s rumored to have been created by Trader Vic, the godfather of tiki cocktails. It appears in the 1946 Trader Vic’s Book of Food and Drink. Our bartender Philip Taylor decided to put a flip on it using Lee Spirits’ Ginfuego and Forbidden Fruit. These products take this classic cocktail and give it a nice spicy finish.
— Submitted by Brooklyn’s on Boulder tasting room manager Carlos Garcia