El Diablo

In honor of National Tequila Day (July 24) we are serving you a unique and refreshing – it's devilishly good, really – cocktail with vibrant color and flavor.

Meet El Diablo, a recipe that first appeared in print as the Mexican El Diablo in Trader Vic’s Book of Food and Drink, published in 1946. Back then it called for ginger ale and could be stirred right in a highball glass. Modern versions are shaken and topped with ginger beer.

Start with a good Reposado, then add sweet Crème de Cassis, tart fresh lime juice and spicy ginger beer to seal the deal with the devil.

Cheers!

(Originally published 7/26/24)

Author

The Elevated Craft Team

Category

Cocktails

Ingredients

• 1 ½ oz. Reposado Tequila
• ½ oz. Massenez Crème De Cassis De Dijon
• ½ oz. Lime Juice, freshly squeezed
• 2 oz. Bundaberg Ginger Beer (to top)

Directions

1. Shake the first three ingredients in a Hybrid Cocktail Shaker with ice for about 15 seconds.
2. Strain into an ice-filled Hybrid Cocktail Glass.
3. Top with ginger beer and garnish with lime.