Cocktail Recipes

El Diablo

Modern | | from Anders Erickson

The El Diablo cocktail first appeared in 1946 in a Trader Vic’s recipe book. It features tequila, crème de cassis, lime and ginger beer.

Ingredients

Amount	Ingredient	Brand
1 1⁄2 oz / 38 ml 2 1⁄4 oz / 56 ml 3 oz / 75 ml 4 1⁄2 oz / 113 ml	Reposado Tequila	Milagro
1⁄2 oz / 13 ml 3⁄4 oz / 19 ml 1 oz / 25 ml 1 1⁄2 oz / 38 ml	Crème de Cassis	Jules Theuriet Crème de Cassis de Dijon
1⁄2 oz / 13 ml 3⁄4 oz / 19 ml 1 oz / 25 ml 1 1⁄2 oz / 38 ml	Fresh Lime Juice
3 oz / 75 ml 4 1⁄2 oz / 113 ml 6 oz / 150 ml 9 oz / 225 ml	Ginger Beer	Spicy Ginger Ale

Notes

• Method: Shaken
• Pour: Single Strain
• Glassware:
  • High Ball
  • On the Rocks
• Garnish: Inverted lime rind filled with the Crème de cassis for an “interactive” garnish
• Special Prep: Single strain into glass, top the drink with the ginger soda