This tequila cocktail was created by Wyeth Maier of Uva Wine and Cocktail Bar, Vancouver. The El Diablo combination of tequila/cassis has the addition of a chocolate liqueur and egg white for texture.

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INGREDIENTS
- 45 ml Tequila (1.5 oz)
- 15 ml Creme de Cassis (0.5 oz)
- 7.5 ml Creme de Cacao (0.25 oz)
- 22.5 ml Lime Juice (0.75 oz)
- 15 ml Egg White (0.5 oz)

INSTRUCTIONS
1. Combine all the ingredients into your cocktail shaker
2. Dry shake (without ice)
3. Wet shake (with ice)
4. Strain over fresh ice into a double old fashioned glass
5. Express orange oils and discard
6. Garnish with a dehydrated orange wheel

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