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
Shop Marketplace Savor the South Newsletter Tableaux Newlsetter Subscribe Digital Edition Customer Service Send a Gift 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.