Classic cocktails continue to resurface in speakeasy-style cocktail 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.
The cocktail combines the classic pairing of tequila and lime with Creme de Cassis—a sweet blackcurrant liqueur—and ginger ale, which back in the 1940s tasted more like the spicy ginger beer of today.
Here’s a recipe for the Diablo cocktail, as provided by Maestro DOBEL tequila:
1 ½ oz tequila
½ oz Creme de Cassis
1 lime wedge
Combine tequila and crème de cassis with ice; shake and strain into a chilled rocks glass. Top with ginger beer, squeeze the lime wedge and garnish.