El Diablo
- Glass
- Collins
- Difficulty
- Easy
- ABV
- ~10%
Ingredients
- 1½ ozreposado tequila45 ml
- ½ ozcrème de cassis15 ml
- ½ ozfresh lime juice15 ml
- 3 ozginger beer90 ml
Instructions
Combine reposado tequila and fresh lime juice in a shaker with ice. Shake briefly — just 5-6 seconds to chill and integrate. Strain into a Collins glass filled with fresh ice. Top with ginger beer, leaving about half an inch of room. Float the crème de cassis on top by pouring it slowly over the back of a barspoon — it should create a dark purple layer that gradually bleeds into the drink. Garnish with an inverted lime shell perched on the rim. The El Diablo is a tequila highball with a gothic streak — fruity, spicy, and visually dramatic.
Sips & Tips
Technique
Float the cassis last — this is what gives the El Diablo its signature look. Pour it slowly over the back of a barspoon held just above the surface. The cassis is denser than ginger beer, so it will eventually sink and create a gradient effect. Don't stir after adding it; let the drinker watch the colors merge as they sip.
Balance
Reposado tequila is essential — its barrel-aged warmth and vanilla notes complement the cassis in a way that blanco can't. Use a spicy, dry ginger beer (Fever-Tree or Q Ginger Beer) rather than a sweet ginger ale. The lime juice provides acidity that keeps the cassis from becoming cloying. If your ginger beer is very sweet, increase the lime to ¾ oz.
History
The El Diablo first appeared in Trader Vic's 1946 'Book of Food and Drink,' making it one of the earliest tequila cocktails in American bar literature. It predates the Margarita's rise to fame and was originally called the 'Mexican El Diablo.' The drink fell into obscurity for decades before being rediscovered during the craft cocktail revival of the 2000s.
The El Diablo is the tequila highball that deserves more attention — dramatic to look at, easy to drink, and endlessly refreshing. It's the devil you want to know. Cheers.
Variations
Mezcal Diablo
Replace the reposado tequila with mezcal for a smoky version. The smoke and the blackcurrant create an unexpectedly harmonious pairing — like a bonfire near a berry patch. Use a lighter mezcal like Del Maguey Vida so the smoke doesn't overwhelm.
El Diablo Frozen
Blend tequila, lime juice, cassis, and 1 cup of ice until smooth. Pour into a Collins glass and top with a splash of ginger beer for fizz. It's a frozen take that works beautifully on hot days — the cassis makes it a striking purple slushie.
You might also like
tequila blanco, triple sec, fresh lime juice +2 more
tequila blanco, mango purée, triple sec +2 more
blanco tequila, fresh orange juice, grenadine
jamaican rum (appleton estate 12), puerto rican rum (don q gold), 151 demerara rum (hamilton 151) +7 more
El Diablo
Glass: Collins | Difficulty: Easy | ABV: ~10%
Ingredients
- 1½ oz reposado tequila
- ½ oz crème de cassis
- ½ oz fresh lime juice
- 3 oz ginger beer
Instructions
Combine reposado tequila and fresh lime juice in a shaker with ice. Shake briefly — just 5-6 seconds to chill and integrate. Strain into a Collins glass filled with fresh ice. Top with ginger beer, leaving about half an inch of room. Float the crème de cassis on top by pouring it slowly over the back of a barspoon — it should create a dark purple layer that gradually bleeds into the drink. Garnish with an inverted lime shell perched on the rim. The El Diablo is a tequila highball with a gothic streak — fruity, spicy, and visually dramatic.