El Diablo
Ingredients
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- ice – to fill the glass
- 2 ounces tequila
- 1/2 ounces crème de cassis
- 1/2 ounces lime juice – freshly squeezed (~0.5 medium limes)
- 4 ounces ginger beer – chilled
- lime – wheel (for garnish)
Instructions
1. Fill a chilled highball glass with ice.
2. Pour in the tequila, crème de cassis, and lime juice.
3. Top with the chilled ginger beer and gently lift with a bar spoon to combine, 2–3 stirs.
4. Garnish with a lime wheel and serve immediately.
El Diablo is a bright, spicy highball that pairs earthy, peppery tequila with the sweet-tart depth of crème de cassis and the snap of ginger beer. The result is a layered drink: citrusy and refreshing up front, with a blackcurrant ribbon that rounds the edges and a gingery lift that keeps each sip lively. Served long over ice, it’s an easy-drinking cocktail that still shows structure and balance.
Created in the mid-20th century tiki era, El Diablo is widely credited to Trader Vic, who popularized tequila in American cocktail culture. Early versions used ginger ale, reflecting pantry realities of the time, while modern bartenders often favor ginger beer for a spicier profile. The drink endures as a bridge between tropical-inspired highballs and agave classics, highlighting how tequila traveled from Mexican spirit to global cocktail staple.