Classic 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
1.5 oz tequila
.5 oz Creme de Cassis
1 lime wedge
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.