The El Diablo has one of those names that promises drama, and thankfully, it delivers. First appearing in Trader Vic’s Book of Food and Drink by Victor J. Bergeron, it is a mid-century creation that plays with bold flavors in a surprisingly easygoing way.
At its core, this is tequila with a twist. The richness of blackcurrant liqueur meets sharp lime, then everything is lifted with ginger beer. It lands somewhere between a mule and a highball, with just enough intrigue to make you pause after the first sip.
Variations
- Swap ginger beer for ginger ale if you prefer a softer, sweeter finish.
- Use a blanco tequila for a brighter, more citrus-forward drink, or a reposado for a slightly rounder profile.
- Add a pinch of sea salt to enhance the fruit and balance the acidity.
Why A Lush Life Loves It
This is one of those cocktails that always catches people off guard in the best way. The cassis adds a deep, almost wine-like richness, while the ginger beer keeps things lively and refreshing. It feels a little unexpected, a little playful, and perfect when you want something just outside the usual Margarita order.
Here is the recipe
El Diablo
Ingredients
- 1½ oz tequila
- ½ oz Crème de Cassis
- ½ oz fresh lime juice
- Ginger beer, to top
- mint and grapefruit slice
Instructions
- Add the tequila, Crème de Cassis, and lime juice to a shaker with ice.
- Add ice and shake until chilled
- Strain into a highball glass filled with fresh ice.
- Top with ginger beer and give a gentle stir.
- Garnish with mint and grapefruit slice