MAKES 1 The recipe for this complex, layered cocktail originally appeared in Bottoms Up! Y Como!, a brochure published by the Agua Caliente resort in Tijuana, Mexico, in 1934. Click here for more recipes of our favorite eye-openers.
2 oz. agave blanco tequila
2 tsp. crème de cassis
Half a lime plus the juice
1 tsp. grenadine
2 oz. seltzer water.
1. In a highball glass, combine tequila, crème de cassis, half the lime plus the juice, and grenadine. Add seltzer. Stir to combine, and fill glass with cracked ice.
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