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El Diablo Cocktail Recipe

el diablo cocktailClassic cocktails continue to resurface in speakeasy-style bars in select cities across the country. One such drink is the tequila cocktail, El Diablo, which appeared in Trader Vic’s Book of Food and Drink as early as 1946 and has become a popular addition to menus today.

The cocktail combines the classic pairing of tequila and lime with Creme de Cassis—a sweet blackcurrant liqueur—and spicy ginger beer (the original called for ginger ale, which is the equivalent of today’s ginger beer, hence the common update). The result is an effervescent, refreshing, and easy-drinking cocktail with a mild bite.

Now, here’s the recipe

El Diablo

1.5 oz tequila
.5 oz Creme de Cassis
1 lime wedge
Ginger beer

Combine tequila and crème de cassis with ice; shake and strain into a chilled collins glass with fresh ice. Top with ginger beer, squeeze the lime wedge and garnish. Alternatively, this drink can be built in the glass, with the creme de cassis floated on top of the tequila and ginger beer.

Written by Kevin Gray

3 Comments

  1. magic in the kitchen · November 21, 2011

    […] A recipe for the classic El Diablo […]

  2. Todd · December 22, 2011

    The original drink calls for gingerale

  3. Cocktail Enthusiast · December 22, 2011

    Todd – note that in the post I mention that original ginger ale is the equivalent of today’s ginger beer. Hence today’s recipes calling for ginger beer.

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