Cocktail
El Diablo
How to make an El Diablo - the fruity, spicy tequila cocktail with creme de cassis, lime and ginger beer. A refreshing highball with devilish charm.
4 minPrep time
easyDifficulty
Highball glassGlass
1Serving(s)
The El Diablo combines the earthy spice of tequila with the dark sweetness of creme de cassis and the bite of ginger beer. Lively, fruity and with a devilishly good finish - an underrated highball classic.
Instructions
- Fill a highball glass with ice cubes.
- Add tequila, creme de cassis and fresh lime juice.
- Top up with ginger beer.
- Stir briefly with a bar spoon.
- Garnish with a lime wedge and serve.
Garnish: Lime wedge
Pro tip: Add the ginger beer only at the very end and stir briefly - this keeps the carbonation nice and lively.
Frequently asked questions
Which tequila works best for an El Diablo?
A Tequila Reposado brings gentle vanilla and caramel notes from barrel ageing that harmonise well with cassis and ginger. A blanco works just as well, though.
What is the difference between ginger beer and ginger ale?
Ginger beer is noticeably spicier and sharper in ginger flavour, while ginger ale is milder and sweeter. For the El Diablo, ginger beer is the better choice.
Can I replace the creme de cassis?
Creme de cassis gives the drink its signature berry note and dark colour. Another berry liqueur works as a substitute, but the character will change.
Ingredients
- Tequila Reposado5 cl
- Creme de Cassis1.5 cl
- Fresh lime juice1.5 cl
- Ginger Beer10 cl
- Lime1 wedge
- Ice cubesas needed
