El Diablo is a classic tequila cocktail and a favorite of many. It may not be as popular as the Margarita or Paloma, but it surely is of exceptional quality. A combination of tequila, fresh lime juice, ginger beer, and creme de cassis (which is a sweet blackcurrant liqueur) and we get a drink with superb flavor and outstanding visual presentation.
The cocktail’s first appearance in literature was in 1946 in “Trader Vic’s Book of Food and Drink,” with Vic as the creator of the drink. The cocktail’s original name was “Mexican El Diablo” but got shortened to “El Diablo” as we call it today.
Ingredients for El Diablo:
- 1 ½ Ounce (45 ml) of Reposado tequila.
- ½ Ounce (15 ml) of fresh lime juice.
- ½ Ounce (15 ml) of creme de cassis. (blackberry syrup can be a wonderful substitute)
- Ginger beer.
There are 2 ways you can make this cocktail. Either shaken or built in the glass. You get different visuals, but both look stunning.
Combine all ingredients (except ginger beer) into a shaker and shake well until nice and cold.
Strain into a Collins’ glass, over ice.
Top up with ginger beer and garnish with a lime wedge.
- 2. Build straight in the glass:
Fill a Collins’ glass with ice.
Add tequila, lime juice, and ginger beer in that order.
Finish by slowly pouring the cassis on top so it floats.
Garnish and enjoy.