El Diablo
El Diablo is a citrus, fruity and spicy cocktail made with Liqueur and Tequila, with moderate flavor complexity.
Ingredients
- 45 ml reposado tequila
- 15 ml crème de cassis
- 15 ml lime juice
- 60 ml ginger beer (to top)
- Ice
- Lime wedge
Method
- In a shaker with ice, shake the tequila, cassis, and lime juice.
- Strain into a tall glass (Collins or highball) over fresh ice.
- Top with ginger beer and give it just one stir.
- Garnish with the lime wedge.
FAQ
What is in a El Diablo?
A El Diablo is made with 45 ml reposado tequila, 15 ml crème de cassis, 15 ml lime juice, 60 ml ginger beer (to top), Ice and Lime wedge.
Is a El Diablo strong?
A El Diablo is a session drink: you can have more than one without it weighing you down.
When should you serve a El Diablo?
A El Diablo fits a party, a hot day, easy prep and a classic.
What is the bartender tip for a El Diablo?
Reposado rounds out the cassis; blanco comes out greener and more aggressive. The 15 ml of crème de cassis is the blackcurrant note — Chambord will do in a pinch, but it changes the profile. Ginger beer, not ginger ale: the ginger heat holds up the liqueur's sweetness. Shake only the tequila, cassis, and lime; the ginger beer goes in after, unshaken, so you don't kill the fizz. The catalog already has the Paloma and the Moscow Mule; here the tequila meets cassis, not grapefruit or vodka.