The El Diablo combines the sweetness of blackberry from the cassis with the bold flavor of tequila. This cocktail is becoming more popular but remains still somewhat forgotten. We say, don't put this baby in the corner.
Combine all ingredients, except ginger beer, in an ice-filled shaker and shake for 10 seconds
Strain into an ice-filled highball glass and top with ginger beer
Garnish with lime wedge or a few blackberries
Originating in Italy, the classic Bellini is made with white peach puree and Prosecco. Many people now substitute other dry sparkling wines in the bellini recipe. Initially this drink was served only during summertime when peaches were in season. Now it's a brunch favorite throughout the year. If you're making your own peach puree opt for white peaches whenever possible for the best flavor.
The bitter flavor or grapefruit mixed with the bold flavor of tequila equal a surprisingly easy-drinking cocktail. In Mexico, the Paloma is actually preferred over margaritas! A traditional Paloma is made with grapefruit soda but we like this version that calls for fresh grapefruit juice. You won't be let down.
The Rojo Whiskey Sour is an enhanced whiskey sour. Sours emerged as staple cocktails during prohibition when whiskey became the (defacto?) alcohol of choice to be smuggled into major cities. The red wine helps to balance the sour and cut the flavor of alcohol and quickly became a staple metropolitan cocktail