{"version":"1.0","type":"rich","provider_name":"Acast","provider_url":"https://acast.com","height":250,"width":700,"html":"<iframe src=\"https://embed.acast.com/$/612e552895f9ec00136d5a16/632b86fa1682f80011a8d4db?\" frameBorder=\"0\" width=\"700\" height=\"250\"></iframe>","title":"El Diablo","thumbnail_width":200,"thumbnail_height":200,"thumbnail_url":"https://open-images.acast.com/shows/612e552895f9ec00136d5a16/1630594720502-92dfe195fdc7691aa03fd690aa99d64c.jpeg?height=200","description":"<p>Josue Gonzalez joins us for today's episode to discuss El Diablo, a classic tequila highball that sees the spirit mixed with lime, crème de cassis, and either ginger ale or ginger beer.&nbsp;Josue has more than a decade of experience in the industry, during which time he’s built up a clear passion for hospitality. These days, you’ll find him as a partner at Unfiltered Hospitality and occasionally working behind The Sylvester Bar, in Miami. Listen on (or read below) to discover Josue's El Diablo recipe — and don’t forget to like, review, and subscribe! </p><p> </p><p><strong><em>Bonus:</em></strong><em> VinePair has partnered with Remy Martin to host the&nbsp;annual Remy Martin Bartender Talent Academy Cocktail Competition. Submit your own riff on the classic cocktail, the Sidecar, by Friday, Sep 30, to win a trip to France on top of cash prizes.&nbsp;Head to </em><a href=\"http://vinepair.com/remy-martin-bta-cocktail-competition-2022\" rel=\"noopener noreferrer\" target=\"_blank\"><strong><em>vinepair.com/remy-martin-bta-cocktail-competition-2022</em></strong></a><em>&nbsp;to get all the details and submit your entry.&nbsp;</em></p><p> </p><p><strong>Josue Gonzalez’s El Diablo Recipe </strong></p><p> </p><p><strong>Ingredients </strong></p><ul><li>¾ ounce fresh lime juice </li><li>1 ¼&nbsp;ounce blanco tequila </li><li>½ ounce crème de cassis </li><li>3 ounces ginger beer </li><li>Garnish: lime wheel, candied ginger, and a Filthy cherry to garnish </li></ul><p> </p><p><strong>Directions </strong></p><ol><li>Combine lime juice, crème de cassis, and tequila in a cocktail shaker with two ice cubes. (optional: substitute creme de cassis with strawberry syrup for a sweeter flavor) </li><li>Shake until cold and strain into a highball glass. </li><li>Top up with ginger beer and crushed ice. </li><li>Garnish with a lime wheel, candied ginger, and skewered Filthy cherry. </li></ol>","author_name":"VinePair"}