The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email


Save 72% off of newsstand price now!

Subscribe to The Local Palate
Savor the South Newsletter Subscribe Send as Gift Customer Service App Store Google Play

Sign up

Get the latest from the Local Palate, straight to your inbox.

El Diablo


2 ounces Altos Reposado Tequila Anejo

1 ounce lime juice, freshly squeezed

¾ ounce agave

2 slices jalapeño pepper


Combine all ingredients except 1 jalapeño slice in shaker. Shake hard to break up the jalapeño, strain into rocks glass, add ice and garnish with remaining jalapeño slice.