in Recipe, Creme de Cassis, Drinks, Ginger Beer, Tequila

El Diablo

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image of a cocktail on a bar, showcasing a darker red hue to emphasize the presence of blackberry liqueur. The cocktail, resembling an El Diablo, is in a highball glass filled with ice and garnished with a lime wheel on the rim. The bar setting should have dim, moody lighting and an elegant ambiance, with a polished wooden bar top. The scene includes various bar tools but no bottles or other drinks near the cocktail.

How to Make an El Diablo

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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.

El Diablo
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See also  Smoky Mezcal Margarita
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5 from 1 vote (1 rating without comment)

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creme de cassiscrème de cassisGinger Beertequila

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.

Follow them on LinkedIn, Instagram, Facebook, Youtube, Google Guide and MuckRack.

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