RECIPE

El Diablo Cocktail

MATTHEW KELLY / SUPERCALL

One of the world’s first great tequila cocktails, the El Diablo’s precise origins are vague. What is known is that it first appeared in print in Trader Vic’s 1946 book, Trader Vic’s Bartender's Guide, under the name “Mexican Diablo.” A simple highball, the cocktail mixes herbal, peppery tequila with richly fruity crème de cassis (blackcurrant liqueur), fresh lime juice and a topper of spicy ginger beer.

FLAVOR PROFILE
Sweet, Sour
STRENGTH

INGREDIENTS

  • 2 oz Reposado tequila
  • 0.5 oz Crème de cassis
  • 0.5 oz lime juice
  • ginger beer
  • Blackberry, for garnish

INSTRUCTIONS

Step one

In a shaker tin, shake the tequila, lime juice, and crème de cassis with ice.

Step two

Using a Hawthorne strainer, strain into a highball glass over fresh ice.

Step three

Top with ginger beer, and garnish with a blackberry on a pick, laid across the top of the glass.

Contributed by Supercall

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