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 |
|---|---|---|
| 1.5 oz / 37.5 ml 2.25 oz / 56.5 ml 3 oz / 75 ml 4.5 oz / 112.5 ml | Reposado Tequila | Milagro |
| 0.5 oz / 12.5 ml 0.75 oz / 19 ml 1 oz / 25 ml 1.5 oz / 37.5 ml | Crème de Cassis | Jules Theuriet Crème de Cassis de Dijon |
| 0.5 oz / 12.5 ml 0.75 oz / 19 ml 1 oz / 25 ml 1.5 oz / 37.5 ml | Fresh Lime Juice | |
| 3 oz / 75 ml 4.5 oz / 112.5 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
