El Diablo
Photo courtesy of Dolce Italian

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1 cocktail

  • 2 ounces of Altos Reposado Tequila Anejo
  • 1 ounce lime juice, freshly squeezed
  • ¾ ounce agave
  • 2 slices jalapeño pepper
  1. Combine all ingredients except 1 jalapeño slice in shaker.
  2. Shake hard to break up the jalapeño, strain into rocks glass, add ice and garnish with remaining jalapeño slice.
  • From Josh Daws of Frannie & The Fox in Charleston, South Carolina

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