El Diablo
A spicy, towering highball of tequila, crème de cassis, and ginger beer.
El Diablo is a mid-century classic that balances the earthy heat of tequila with the deep berry sweetness of crème de cassis and the spice of ginger beer. Unlike the Margarita, which focuses on citrus, this drink is savory, spicy, and fruity all at once. The cassis sinks to the bottom (or is mixed in) to create a dark, devilish hue. It is one of the few tiki-era tequila drinks that has stood the test of time.
Ingredients
- • 1.5 oz tequila reposado
- • 0.5 oz crème de cassis
- • 0.5 oz fresh lime juice
- • 4 oz ginger beer
Did you know?
“The recipe first appeared in Trader Vic's *Book of Food and Drink* (1946), proving that tequila had a place in the tiki canon.”
Bartender's Note
Use a high-quality crème de cassis; cheap versions will make the drink taste like cough syrup.
Missing a bottle? See smart swaps in Learn.
How to make the El Diablo
- 1Shake tequila, cassis, and lime juice with ice
- 2Strain into a highball glass filled with fresh ice
- 3Top with ginger beer
- 4Garnish with a lime wedge
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