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El Diablo

The El Diablo is a bold and intriguing cocktail that blends the rich depth of reposado tequila with the sweet, tart notes of crème de cassis. The fresh lime juice adds a zesty punch, while ginger beer introduces a lively, spicy effervescence that ties everything together. The result is a well-balanced drink, offering a perfect contrast between the smooth, earthy tequila and the bright, fruity flavors. The slight sweetness of the cassis and the kick from the ginger beer make each sip exciting and refreshing. With a lime wedge garnish, the El Diablo is both visually and flavorfully striking.

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el diablo cocktil recipe

How to Make an El Diablo

Prep Time: 3 minutes
Total Time: 3 minutes
5 from 1 vote
Course: Drinks
Cuisine: Mexican
Keyword: El diablo
Servings: 1
Author: Paul Kushner
The El Diablo is a combination of crème de cassis, lime juice, and ginger beer.

Ingredients

  • 2 oz reposado tequila
  • 1/2 oz fresh lime juice
  • 1/2 oz crème de cassis
  • 2-3 oz ginger beer
  • Lime wedge for garnish

Instructions

  • Fill a cocktail shaker with ice.
  • Add reposado tequila, fresh lime juice, and crème de cassis to the shaker.
  • Shake the mixture well until it's chilled.
  • Fill a Collins glass with ice.
  • Strain the mixture into the Collins glass.
  • Top the glass with ginger beer.
  • Garnish the drink with a lime wedge.
Tried this recipe?Leave a comment and let us know how it was!

The “El Diablo” cocktail is a unique and flavorful drink that brings a mix of sweet, spicy, and tangy tastes. With its deep red color and exciting flavors, thanks to the combination of crème de cassis, lime juice, and ginger beer.

See also  Dr Pepper Margarita
El Diablo
Please drink responsibly, be fully accountable with your alcohol consumption, and show others respect.
5 from 1 vote (1 rating without comment)

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Paul Kushner

Written by Paul Kushner

Founder and CEO of MyBartender. Graduated from Penn State University. He always had a deep interest in the restaurant and bar industry. His restaurant experience began in 1997 at the age of 14 as a bus boy. By the time he turned 17 he was serving tables, and by 19 he was bartending/bar managing 6-7 nights a week.

In 2012, after a decade and a half of learning all facets of the industry, Paul opened his first restaurant/bar. In 2015, a second location followed, the latter being featured on The Food Network’s Diners, Drive-Ins and Dives.

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