The Currant Devil Recipe
Patron Anejo Tequila, Creme de Cassis, Fresh Lime Juice, Ginger Beer
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Ingredients
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Cocktail
Garnish & Finish
Method
Cocktail
Build and shake
Add the Patrón Añejo tequila, crème de cassis, fresh lime juice, and two dashes of Angostura bitters into a cocktail shaker filled halfway with ice. Shake vigorously for 10–12 seconds until the shaker is well chilled and slightly frosted.
Prepare glass
Fill a highball or Collins glass with crushed ice or a couple of large ice cubes to the top.
Strain and top
Double-strain the shaken mixture into the prepared glass over the ice. Top gently with 3 oz chilled ginger beer, pouring slowly to preserve fizz. Give the drink one gentle stir (1–2 revolutions) to integrate the ginger beer without flattening it.
Garnish & Serve
Thread 3–4 fresh blackcurrants (or frozen dark berries) onto a small cocktail pick and rest across the rim, or drop them into the drink for a burst of fruit. Float a lime wheel on the surface or clip it to the rim.
Serve immediately with a short straw. Advise the drinker to sip and enjoy the interplay of the smoky, oaky añejo tequila, the tartness of lime, the fruity blackcurrant from the crème de cassis, and the spicy effervescence of the ginger beer.