El Diablo
Course: DrinksCuisine: American4
servings300
kcal0
minutesLearn how to make the an El Diablo.
Ingredients
1/2 oz Lime Juice
1/2 oz Creme de Cassis
1 oz Reposado Tequila
6 oz Ginger Beer
Directions
- Technique: Saxe Soda Shake
- Combine all ingredients into a cocktail shaker except for the soda.
- Add one medium or two small ice cubes to the cocktail shaker and shake until the ice fully melts.
- Without a strainer, pour the chilled and aerated drink into a glass with ice.
- Top with soda.
Notes
- Tools Used: Jigger, Bar Spoon
- Serving Glass: Lowball Glass
Featured Video
The History Of The El Diablo Cocktail
The El Diablo cocktail first appeared in Trader Vic’s 1948 Bartenders Guide as the Mexican El Diablo cocktail. It seems to be a variation of the original 1930s Tequila Sunrise with ginger beer replacing the soda water. In his 1972 edition of his Bartender’s Guide, it is called just the El Diablo. Funny enough, he still has the Mexican El Diablo listed in his 1972 edition, and they are line for line, word for word, and ounce for ounce the same. The only difference is one has a straw, and the other does not. It was likely just an oversight, and the same cocktail was added twice with its older name. Also, the recipes do not have a large “TV” next to them, meaning they are not Trader Vic’s original recipes, but I cannot locate them anywhere else. Whether you call it an El Diablo or Mexican El Diablo, this is a fantastic cocktail.
Recipe Resources
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