El DiabloCocktail recipe
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El Diablo is a tequila highball that leans bright, spicy, and dark-fruited, pairing agave spirit with cassis and ginger beer for a drink that feels both playful and punchy. It sits in the long-drink family of tequila cocktails, built for easy sipping and lively refreshment rather than heavy sweetness, and it’s best known as a simple, modern-feeling mix that lets a few bold flavours do all the work.
You’ll find tequila blanco brings clean, peppery agave at the core, while crème de cassis adds a deep blackcurrant sweetness that instantly shifts the drink into richer territory. Lime juice cuts straight through that fruit liqueur with sharp citrus acidity, keeping the balance taut. Topped with ginger beer, everything lifts: the ginger’s heat and sparkle brighten the cassis, while the tequila stays crisp and present underneath.
Serve it when you want something tall and refreshing but not shy—ideal for warm evenings, casual get-togethers, or anytime a G&T feels too familiar. It suits you if you like tequila with a twist: fruity without being syrupy, and spicy enough to keep each sip interesting.
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Highball glass
Ingredients
Cocktail Colin says:
Tequila blanco leads with clean agave snap, quickly wrapped in dark, jammy crème de cassis, while lime juice adds a sharp citrus bite and ginger beer brings a fizzy, peppery lift that keeps the finish bright. It works because the ginger beer’s heat and bubbles cut cassis sweetness as lime tightens the edges, making it ideal for tequila fans who want a long, spicy-fruity highball.
Method
How to make a El Diablo
- Tequila blanco 45ml, Creme de cassis 15ml, Lime juice 22.5ml, Ginger beer Top up
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- Add the lime juice, crème de cassis and tequila to a cocktail shaker and shake well
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- Strain into a highball glass over ice, then top up with ginger beer
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- Add a lime wedge as a garnish and serve
Power tips
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Find out more- Shake the lime juice, crème de cassis, and tequila without ice first (dry shake) to get a more homogenized mixture before adding ice for a final shake.
- Use a high-quality ginger beer that balances sweetness and spice, as it plays a crucial role in the overall flavor profile of the drink.
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FAQ's
What is the origin of the El Diablo cocktail?
The El Diablo cocktail traces its origins back to the 1940s. It was first published in Trader Vic's Book of Food and Drink. The cocktail gained popularity over the years and is known for its unique combination of tequila and creme de cassis, topped with ginger beer and a squeeze of fresh lime juice.
How should the El Diablo cocktail be served?
The El Diablo cocktail should be served in a highball glass, as mentioned in the provided details. It is typically garnished with a lime wheel or a fresh lime wedge to complement the lime juice already present in the drink.
Can I use a different type of beer instead of ginger beer in an El Diablo?
While ginger beer is the traditional ingredient that gives the El Diablo its distinctive spicy-sweet flavor and effervescence, if you're looking for a twist or don't have ginger beer on hand, you might experiment with ginger ale. However, keep in mind that ginger ale will be sweeter and less spicy than ginger beer, resulting in a subtle change in the drink's flavor profile.
Is there a non-alcoholic version of the El Diablo?
Yes, a non-alcoholic version of the El Diablo can be made by omitting the tequila and creme de cassis and substituting with non-alcoholic alternatives or additional ginger beer and a splash of blackcurrant cordial or syrup to mimic the flavor of creme de cassis. Lime juice remains a key ingredient for its tartness.
What food pairings work best with an El Diablo cocktail?
The El Diablo, with its balance of spiciness from the ginger beer, sweetness from the creme de cassis, and the sourness of the lime juice, pairs well with Mexican cuisine, especially dishes that are not overly spicy. It complements the flavors of tacos, nachos with guacamole, or grilled chicken. The refreshing qualities of the cocktail also make it a great match for seafood dishes.
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