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Sea of Cortez


sea of cortez_CRDT Stuart MullenbergThis crème de cassis stunner offers an updated take on the classic El Diablo cocktail.

1½ oz. blanco tequila
1 oz. fresh lime juice
¾ oz. crème de cassis
¼ oz. Cointreau
Tools: shaker, strainer
Glass: coupe
Garnish: lime wheel

Combine all ingredients and shake with ice. Strain into a chilled coupe and garnish.

Jeff “Beachbum” Berry



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