By Jonathan Hatchman, Food Editor, @TLE_Food
Tying in with Halloween weekend – not forgetting the Mexican Day of the Dead celebrations – this week’s cocktail recipe is a devilish twist on the classic Disaronno Sour, created by Disaronno and Tia Maria brand ambassador Rod Eslamieh. Featuring a touch of Tequila and of Agave, the El Diablo Sour is made with three chillies to add a real fiery kick to the drink that’s sure to prove a huge hit across the next few days.
- 3 ml Red chillies
- 30 ml Disaronno
- 20 ml Tequila
- 5 ml Agave
- 25 ml Lime juice
- Dash of Grenadine
- Muddle one red chilli at the bottom of the glass, and then add in the Disaronno, tequila, agave and lime juice
- Lace with grenadine and garnish the sides of the glass with the remaining chillies.