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The El Diablo Cocktail with Pisco, Creme de Cassis and Ginger Beer
- 3 oz Pisco (or blanco tequila)
- 1 1/2 oz Creme de Cassis
- 1 1/2 oz lime juice
- Ginger Beer (chilled)
- Thyme sprig (or Lime Wedge)
- Mix the Pisco, Creme de Cassis and lime juice in a cocktail shaker with ice and shake to chill. Put ice in a tall glass, pour in the mixture from the shaker, top with Ginger Beer and stir.
- Garnish with the thyme sprig.