la.foodblogging

Produce correspondent David Karp inspired Gourmet magazine’s test kitchen team to come up with cocktails that use summery fresh fruits and nectars. Four resulting recipes are featured along with Karp’s story, “Squeezed, Then Stirred,” in the June ‘05 issue, p. 53. We tested out a batch of Passion-Fruit Caipirinhas, at my house recently, which we loved. I was stymied, however, when I tried to make the Black-Currant Diablo, due to an elusive ingredient, so I didn’t post the recipe. *Kimberley,* requested the recipe, so here it is. (In exchange, if you find a bottle of black-currant nectar in the Los Angeles area, please reveal your source!)

Black-Currant Diablo
note: The original Diablo calls for creme de casssis, but here (Gourmet) used black-currant nectar, which adds a woodsy flavor.
makes 1 drink
start to finish: 5 min

1.5 oz (3 tablespoons) black-currant nectar (preferably Looza brand)
1 oz (2 tablespoons) tequila
1 teaspoon fresh lime juice
1 lime twist (strip of zest)
1 to 1.5 oz (2 to 3 tablespoons) ginger ale

Fill an 8-ounce tall glass with ice cubes, then add nectar, tequila, lime juice, and lime twist and stir. Top off with ginger ale and stir to combine.