El Diablo is a popular and simple tequila cocktail that is a favorite for many drinkers. The sweetness of the blackcurrant-flavored cassis takes some of the bites out of the ginger beer. Both ingredients fair well against the earthy flavor of a great tequila, and it all comes together quite nicely.
This is also a fun drink to experiment with. For example, you could use half the cassis in the shaker, make the drink, then drizzle the remaining cassis into the drink over the twists of a bar spoon. You will get a purple haze that slowly dissolves and has a rather neat look.
Pour the tequila, cassis, and lime juice into a cocktail shaker filled with ice.
Top with ginger beer.
- A modern take on El Diablo brings a little ginger into the mix. It's a fabulous rendition and just one more example of how versatile this cocktail is. To make the drink, shake 2 ounces Gran Centenario Plata Tequila, 3/4 ounce each fresh lemon juice and Domaine de Canton ginger liqueur, and 1/4 ounce creme de cassis liqueur. Strain it into a chilled coupe glass and garnish with a thinly sliced lemon wheel. It is snappy, refreshing cocktail and an enjoyable experience with a complex flavor that is perfect for the fall season.
- The amount of ginger beer you pour will greatly affect the alcohol content of El Diablo. If we estimate that you will pour 4 ounces of soda over an 80-proof tequila and 20-proof cassis, the drink comes in at a refreshingly mild 14% ABV (28 proof). This is equal to the strongest glasses of wine and it makes an excellent happy hour cocktail.
- Creme de cassis is not the most common liqueur in the bar, so while you have it in stock you will want to enjoy it in every way possible. There are a few very popular drinks that require it, including another tequila-based cocktail called the Chimayo in which it is paired with unfiltered apple cider.
- It's also very common to mix cassis with wine as we see in the famous Kir Cocktail and these other delightful drinks.