The El Diablo is a striking and flavorful tequila-based cocktail that blends the earthiness of tequila with the sweetness of crème de cassis, the tartness of lime juice, and the zing of ginger beer. It’s a refreshing yet slightly spicy drink that’s perfect for summer evenings or anytime you want a bold, vibrant cocktail.
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Highball glass or Collins glass
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Bar spoon
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Jigger or measuring shot glass
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Prepare the Glass:
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Fill a highball glass with ice and set aside.
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Build the Drink:
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Add 1.5 oz tequila and 0.5 oz lime juice over the ice.
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Add the Ginger Beer:
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Slowly pour 4 oz ginger beer into the glass, filling it almost to the top.
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Float the Crème de Cassis:
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Gently pour 0.5 oz crème de cassis over the back of a bar spoon to float it over the drink, creating a layered effect.
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Garnish and Serve:
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Garnish with a lime wheel and a fresh blackberry for visual appeal.
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Serve immediately while the cocktail is cold and the ginger beer is fizzy.
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The El Diablo is traditionally served in a tall glass to showcase its layered colors and vibrant presentation.
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The blackcurrant liqueur creates a striking visual effect as it sinks through the drink, reminiscent of a devilish appearance.
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Appetizers: Spicy jalapeño poppers, shrimp ceviche, or chips with salsa.
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Main Course: Grilled fish tacos, carne asada, or blackened chicken.
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Dessert: Dark chocolate lava cake, berry sorbet, or spiced churros.
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Sweeter El Diablo: Add a splash of simple syrup or agave nectar for a sweeter profile.
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Spicy El Diablo: Muddle a slice of fresh jalapeño with the lime juice before building the cocktail.
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Frozen El Diablo: Blend all the ingredients with a cup of ice for a refreshing, slushy version.
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Berry El Diablo: Substitute the crème de cassis with raspberry liqueur for a slightly different berry flavor.
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Mocktail Diablo: Replace the tequila with soda water and the crème de cassis with blackcurrant syrup for a refreshing, non-alcoholic version.
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The El Diablo was created by Victor “Trader Vic” Bergeron in the 1940s, originally called the Mexican El Diablo.
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It is one of the few tequila-based tiki cocktails, standing out in a category typically dominated by rum.
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The combination of ginger beer and blackcurrant liqueur gives the drink a unique sweet and spicy profile that is both refreshing and bold.
Ingredients
Directions
-
Highball glass or Collins glass
-
Bar spoon
-
Jigger or measuring shot glass
-
Prepare the Glass:
-
Fill a highball glass with ice and set aside.
-
-
Build the Drink:
-
Add 1.5 oz tequila and 0.5 oz lime juice over the ice.
-
-
Add the Ginger Beer:
-
Slowly pour 4 oz ginger beer into the glass, filling it almost to the top.
-
-
Float the Crème de Cassis:
-
Gently pour 0.5 oz crème de cassis over the back of a bar spoon to float it over the drink, creating a layered effect.
-
-
Garnish and Serve:
-
Garnish with a lime wheel and a fresh blackberry for visual appeal.
-
Serve immediately while the cocktail is cold and the ginger beer is fizzy.
-
-
The El Diablo is traditionally served in a tall glass to showcase its layered colors and vibrant presentation.
-
The blackcurrant liqueur creates a striking visual effect as it sinks through the drink, reminiscent of a devilish appearance.
-
Appetizers: Spicy jalapeño poppers, shrimp ceviche, or chips with salsa.
-
Main Course: Grilled fish tacos, carne asada, or blackened chicken.
-
Dessert: Dark chocolate lava cake, berry sorbet, or spiced churros.
-
Sweeter El Diablo: Add a splash of simple syrup or agave nectar for a sweeter profile.
-
Spicy El Diablo: Muddle a slice of fresh jalapeño with the lime juice before building the cocktail.
-
Frozen El Diablo: Blend all the ingredients with a cup of ice for a refreshing, slushy version.
-
Berry El Diablo: Substitute the crème de cassis with raspberry liqueur for a slightly different berry flavor.
-
Mocktail Diablo: Replace the tequila with soda water and the crème de cassis with blackcurrant syrup for a refreshing, non-alcoholic version.
-
The El Diablo was created by Victor “Trader Vic” Bergeron in the 1940s, originally called the Mexican El Diablo.
-
It is one of the few tequila-based tiki cocktails, standing out in a category typically dominated by rum.
-
The combination of ginger beer and blackcurrant liqueur gives the drink a unique sweet and spicy profile that is both refreshing and bold.