Ginger Noir Recipe
2 oz Clase Azul Tequila Reposado, 1/4 oz chile liqueur, 1/2 oz crème de cassis, 1/2 oz fresh lime juice, 3 oz ginger beer, Lemon or lime wheel. Add all ingredients except the ginger beer and crème de cassis to a shaker. Add a single ice cube and whip. Open the shaker and add the ginger beer. Pour the drink over ice in a glass, then pour the crème de cassis on top. Garnish with a lime wheel.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Cocktail
Method
Cocktail
- 1
Prepare glass
Fill a rocks glass (or short highball) with fresh ice and set aside so it’s chilled while you mix the cocktail.
- 2
Combine base ingredients
In a cocktail shaker add 2 oz reposado tequila, 1/4 oz chile liqueur, 1/2 oz fresh lime juice and a single large ice cube (or 1 very large cube). Do NOT add the ginger beer or crème de cassis yet.
- 3
Whip the mixture
Secure the shaker and give it a single, energetic 'whip' or short hard shake — about 2–3 seconds — just enough to chill and lightly aerate the ingredients while retaining some effervescence for the ginger beer.
- 4
Open and integrate ginger beer
Open the shaker, pour in 3 oz ginger beer, and gently give the shaker one quick flip (or one gentle roll) to integrate the beer without flattening its carbonation.
- 5
Build the drink
Strain the shaker contents over the prepared glass filled with fresh ice. Use a fine pour to avoid losing too much fizz from the ginger beer.
- 6
Float the crème de cassis
Carefully pour 1/2 oz crème de cassis over the top of the drink so it sinks and creates a layered 'noir' effect. Pour slowly over the back of a spoon if desired to help it float.
- 7