El Diablo con Limón Recipe
1 cup plus 2 tablespoons sugar
8 ounces brewed black tea, cooled
20 ounces silver tequila, such as Cabeza
4 1/2 ounces crème de cassis, such as Giffard Cassis Noir De Bourgogne
51 ounces chilled seltzer or club soda
Bring lemons to room temperature, then roll firmly against the counter to soften their rinds. Halve and juice; pour juice into a sealable container and refrigerate. Cut rinds into 1-inch chunks. Toss with sugar in a large nonreactive mixing bowl, cover tightly with plastic, and let stand at room temperature, stirring every 20 minutes or so to redistribute sugar, for 1 hour. Add tea and 13 ounces of reserved lemon juice to mixing bowl. Stir, then strain through a nonreactive fine-mesh strainer or piece of cheesecloth into a glass or ceramic pitcher or punch bowl. Stir in tequila and creme de cassis. At this point, the mixture can be covered and refrigerated up to 10 hours. When ready to serve, stir well, then add seltzer or club soda. Serve in ice-filled glasses, stirring to dilute slightly.