Servings

• Tequila

  • Bang Bang
  • El Jimador
  • Hornitos
  • Jose Cuervo
  • Sauza
• 30 ml (1 oz.) tequila

• Crème de cassis
• 15 ml (1/2 oz.) crème de cassis
• 120 ml (4 oz.) ginger ale
• Ice cubes
• 3 lime wedges

1. 1 Combine the tequila, crème de cassis and ginger ale in a highball glass containing a few ice cubes.
2. 2 Stir with a mixing spoon.
3. 3 Garnish with the lime wedges.

Did you know

This Californian cocktail was mixed for the first time in 1946 by legendary restaurant owner Victor Bergeron, who is also said to have created the refreshing Mai Tai cocktail.

• Availability