El Diablo
The El Diablo is a spicy, fruity highball made with Tequila, Crème de Cassis, Lime Juice and Ginger Beer. It is built and served in a highball glass, about 16% ABV before ice melts.
- Method
- Built
- Glass
- Highball glass
- Served
- Highball
- Strength
- About 16% ABV before ice melts
- Family
- Highball
- Flavour
- Spicy, fruity
- Listed in
- Difford's Guide Hall of Fame
Ingredients
- 45mlTequila
- 15mlCrème de Cassis
- 15mlLime Juice
- 60mlGinger Beer
How to make it
- Build tequila, cassis and lime in highball with ice.
- Top with ginger beer.
Tip: Fill the glass right to the top with ice so the drink stays cold without watering down fast.
About the El Diablo
First printed as the 'Mexican El Diablo' in Trader Vic's Book of Food and Drink (1946), one of the earliest tequila cocktails in an American bar book.
Missing something?
- No Tequila? Use Tequila Reposado (Rounder, a little oak)
- No Tequila? Use Mezcal (Adds smoke)
- No Crème de Cassis? Use Crème de Mûre (Blackberry instead of blackcurrant)
- No Crème de Cassis? Use Chambord (Raspberry instead of blackcurrant)
- No Lime Juice? Use Lime (Squeeze fresh: 1 lime gives about 25 ml)
- No Lime Juice? Use Lemon Juice (Softer, different aroma)
- No Ginger Beer? Use Ginger Ale (Milder and sweeter)
All swaps for Tequila, Crème de Cassis, Lime Juice and Ginger Beer
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