El Diablo Cocktail
Andrea Potischman
Apr 20, 2018
I read about this drink a while ago and it left a lasting impression. I used to be scared of tequila. Chalk it up to a bad experience at a young age. Older, I now find tequila fascinating. Its versatility amazes me. And if you haven’t had the good stuff yet, try it, it’s life-changing. In truth, I can thank my husband for this. He can sip good tequila straight up and truly appreciate it. I’m not there yet, but I enjoy a nice tequila cocktail. This cocktail also makes me think of my brother-in-law, who bless his heart, whips up my cocktails regularly and drops a comment to boot–that’s love. My brother-in-law has become quite the mixologist in his own right. So with that, this one’s for you, Dave-cheers!
What I did not know when I first read about this cocktail is that an El Diablo is considered one of the most iconic cocktails in the tequila canon. A classic combination of tequila and lime sweetened slightly with crème de cassis, this drink is topped with a touch of spicy ginger beer. The earliest known reference to the El Diablo cocktail is found in Trader Vic’s Book of Food and Drink published in 1946. In this book, it is referred to as the “Mexican El Diablo“. It is not attractive per se, with its toned-down brownish hues. But it is tasty.
The ingredients of an El Diablo are not ones I would have myself thought to put together; but the flavors blend beautifully, elevating this to an exceptional drink. This cocktail is traditionally made with a silver or blanco tequila, but for mine, I used a reposado (tequila aged in oak) to add more character. Classy, smooth, and a bit effervescent which I love. This is a great drink discovery and one I think works well all year round. This is a no brainer for all tequila aficionados.
El Diablo Cocktail
Ingredients:
- 2 ounces reposado tequila
- 3/4 ounce creme de cassis
- 3/4 ounce fresh lime juice
- 1/2 teaspoon agave syrup
- 3 ounces ginger beer
- Lime wedge, for garnish (optional)
Directions:
- Place a good amount of ice in a lowball place and set aside.
- Using a cocktail shaker, add the tequila, creme de cassis, lime juice, and agave. Shake well.
- Strain into the prepared glass. Top with ginger beer and garnish with a lime wedge.
Your El Diablo cocktail rocks it! In fact it’s not a cocktail, it’s a ROCKtail (can that be a thing?). I will admit to doubling down on the tequila and slightly upping some of the other ingredients with the result of not leaving enough room for the full ginger beer add at the end. Know what? Still great. Also threw in a little jalapeño juice to give the diablo his due. Look forward to throwing this down at my next bar guest.
David, BEST COMMENT EVER! Love it. So glad you tried this cocktail, I just knew you would love it 🙂 Cheers!