El Diablo

A mid-century tequila classic.

First published in Trader Vic’s Book of Food and Drink in 1946, the refreshing El Diablo combines tequila with the black currant liqueur crème de cassis, all topped with spicy ginger beer.

Ingredients

Serving: 1

  • 1 1/2 ounces tequila
  • 1 1/2 ounces tequila
  • 1/2 ounce lime juice
  • 1/2 ounce lime juice
  • 1/2 ounce crème de cassis
  • 1/2 ounce crème de cassis
  • ginger beer, to top
  • ginger beer, to top

Garnish: lime wedge

Directions
  1. Add the tequila, lime juice and crème de cassis to a shaker with ice and shake until chilled.
  2. Strain into a Collins glass.
  3. Top with ginger beer.
  4. Garnish with a lime wedge.

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