El Diablo: The Devil is in the Tequila

The earliest known reference to the El Diablo cocktail is found in Trader Vic’s Book of Food and Drink published in 1946. In that book it is referred to as the “Mexican” El Diablo. Some more interesting history on the El Diablo Cocktail can be found at the Alcademics blog.

This cocktail combines the classic combination of tequila and lime, sweetens it with creme de cassis, and toughens it up with a spicy backbone of ginger beer.

Creme de Cassis is a sweet-tart liqueur flavored with blackcurrants. The better and more expensive versions are made by macerating the blackcurrants in alcohol, which extracts all of the nuanced flavors of the fruit. Other less expensive versions are made by adding flavoring and sugar to a neutral grain spirit.

El Diablo
1.5 oz 100% Reposado Tequila (Pueblo Viejo)
.75 oz Creme de Cassis (Mathilde)
.5 oz lime juice
Ginger Beer (Fever Tree)
Shake the first 3 ingredients with ice and strain into an ice filled highball glass. Top with ginger beer. Garnish with lime wheel and straw. Give a quick stir to incorporate all the ingredients.

Notes:
The original calls for blanco tequila, but I like the added dimension that reposado brings to the table. The spicy agave notes pair well with the kick of the ginger beer. The creme de cassis adds a sweet fruity note that helps to bind all of the flavors together. If you enjoy margaritas, give this drink a try and let me know what you think.

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