El Diablo Recipe

El Diablo recipe — Tequila's rebellious cousin who moved to France and picked up some spicy habits. Made with tequila. Originally from United States.

I'm the friend who looks innocent but always suggests the most chaotic plans. Equal parts sweet and dangerous, I start conversations and end inhibitions. I promise you'll have stories to tell, but I can't promise you'll remember them all.

Despite the devilish name, El Diablo was actually created by Victor Bergeron (Trader Vic) in the 1940s as a 'training wheels' cocktail for customers intimidated by straight tequila. The cassis was added to make tequila more approachable to American palates still getting used to the agave spirit.

Trader Vic invented this beauty in the 1940s at his Oakland tiki bar, combining Mexican tequila with French cassis and ginger beer. It was his sneaky way of introducing Americans to tequila when most still thought it was 'too exotic.'

Ingredients

• 2 oz blanco tequila (100% agave preferred)
• 0.5 oz crème de cassis
• 0.5 oz fresh lime juice
• 4 oz ginger beer (spicy variety works best)
• 1 wedge lime (for garnish)

Instructions

1. Add tequila, cassis, and lime juice to a highball glass filled with ice.
2. Top with ginger beer and stir gently to combine.
3. Garnish with lime wedge and serve immediately.

Category: cocktail | Difficulty: easy | Base spirit: tequila | ABV: 12.0-15.0%

Origin: United States