The El Diablo cocktail is made with tequila, creme de cassis, lime juice, and ginger beer, and has a sweet and tangy taste that is sure to please. This refreshing drink is a great choice for a summer party or a relaxing evening at home.
When making an El Diablo cocktail, it’s important to choose a good quality tequila, such as a reposado tequila. Reposado tequila is aged for at least two months in oak barrels, which gives it a smoother taste than other types of tequila.
The El Diablo cocktail is a classic tequila-based cocktail that has been around for almost a century. The first known reference to the cocktail is in Victor Bergeron’s 1946 Trader Vic’s Book of Food and Drink as a “Mexican El Diablo,” and crucially the book denotes this as being a Trader Vic original cocktail.
Victor Bergeron, also known as Trader Vic, was a legendary figure in the world of cocktails. He is credited with creating the Mai Tai and many other popular cocktails. Bergeron was the founder of the mid-century tiki-bar chain Trader Vic’s, which was known for its exotic decor and tropical drinks.
The El Diablo cocktail was one of the many cocktails that Bergeron created during his career. The drink is said to have been inspired by a Mexican folk tale about a devil who appears in the form of a handsome man and seduces young women. The drink’s name, “El Diablo,” means “the devil” in Spanish.
The original recipe for the El Diablo cocktail called for ginger ale, but many modern versions of the drink use ginger beer instead. The cocktail also contains tequila, lime juice, and crème de cassis, a blackcurrant liqueur. The combination of these ingredients creates a sweet and tangy flavor that is both refreshing and complex.
How to Make It
- 1 1/2 ounces reposado tequila
- 3/4 oz fresh lime juice
- 1/2 oz crème de cassis
- 2-3 oz ginger beer
- Lime wedge for garnish
- Fill a cocktail shaker with ice.
- Add 1 1/2 oz of reposado tequila, 3/4 oz of fresh lime juice, and 1/2 oz of 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 2-3 oz of ginger beer.
- Garnish the drink with a lime wedge.
You can also make this cocktail in a highball glass if you don't have a Collins glass. If you want to add a little more sweetness to the drink, you can add a splash of ginger syrup or sparkling water.
If you’re looking to switch up your El Diablo cocktail, there are several variations you can try. Here are a few ideas:
You can experiment with different types of tequila to give your El Diablo a unique flavor. For example, using a reposado tequila can add a hint of oakiness to the drink, while an añejo tequila can bring out the sweetness of the cassis.
Add a splash of lime juice to your El Diablo to give it a margarita twist. This variation is perfect for those who love the classic margarita but want to try something new.
Swap out the ginger beer for grapefruit soda to give your El Diablo a paloma-inspired twist. This variation is perfect for those who love the refreshing taste of the paloma but want to add a little extra kick.
Swap out the cassis for orgeat syrup and add a splash of orange juice to give your El Diablo a Mai Tai-style twist. This variation is perfect for those who love tropical, fruity cocktails.
If you prefer your cocktails a little less sweet, try making your El Diablo in a highball glass with just a splash of cassis and ginger beer. This variation is perfect for those who prefer a more classic, understated cocktail.