Redheaded Saint
Redheaded Saint
Yield: 1 Drink
A homage to what may be a Trader Vic original from his 1946 Book of Food and Drink, the El Diablo, this blush concoction replaces that venerable old highball’s creme de cassis (a.k.a. black currant liqueur) with raspberry. A little real, honest raspberry in this context goes a long way to brightening up the drink—though you may want to adjust with more lime juice depending on the sweetness of your ginger beer.Smoky mezcal plays wonderfully with the biggest, boldest ginger beer you can find, while raspberry and Peychaud’s bitters are a copacetic team in this summer cocktail.
Ingredients
- 1½ oz. blanco tequila
- ¾ oz. fresh lime juice
- ½ oz. mezcal
- ¼ oz. Raspberry Syrup (see recipe)
- 3 dashes Peychaud’s bitters, divided
- 1 oz. ginger beer
- Lime wheel
Instructions
- Combine 1½ oz. blanco tequila, ¾ oz. fresh lime juice, ½ oz. mezcal, ¼ oz. Raspberry Syrup, 2 dashes of Peychaud’s bitters, and ice in a cocktail shaker. Seal and shake until well chilled, approximately 10 seconds.
- Add ice to a Collins glass and pour in 1 oz. of ginger beer. Strain tequila mixture through a Hawthorne strainer into prepared glass. Give a gentle stir and garnish with a lime wheel and a dash of Peychaud’s on top.