El Diablo
Tequila, blackcurrant and lime topped with ginger beer. Purple-red and spicy.
Built in glass · Highball · Easy · about 2 minutes · about 11% ABV
Ingredients
- 45 ml Tequila (blanco)
- 15 ml Crème de cassis
- 15 ml Fresh lime juice
- 90 ml Ginger beer
- Lime wedge (garnish)
Method
- Ice the glass
- Pour 45 ml tequila (blanco) into the glass
- Pour 15 ml crème de cassis into the glass
- Add 15 ml fresh lime juice
- Top with 90 ml ginger beer
- Stir once
- Garnish
About the El Diablo
The El Diablo first appeared in Trader Vic's books in the 1940s as the Mexican El Diablo. It is a tequila buck with crème de cassis and ginger beer.
The buck and mule family. Bucks and mules mix a spirit with ginger ale or ginger beer and a little citrus. Bucks were popular around 1900. The Moscow Mule, created in Los Angeles in the early 1940s, made the copper-mug version famous around the world.
El Diablo FAQ
What's in an El Diablo?
45 ml tequila (blanco), 15 ml crème de cassis, 15 ml fresh lime juice, 90 ml ginger beer, garnished with lime wedge.
How strong is an El Diablo?
About 11% ABV once mixed with ice, which is 1.6 Australian standard drinks per serve. That is about as strong as a glass of wine or lighter.
Should I shake or stir an El Diablo?
Neither. Build it straight in the glass over ice, then give it one gentle stir.
What glass do you serve an El Diablo in?
A highball, about 350 ml. Serve it over ice. No highball? Use any tall, straight-sided glass.
