El Diablo
Unleash your devilish side with the El Diablo cocktail, a tantalizing mix of tequila, crème de cassis, lime juice, and fiery ginger beer. This refreshing highball strikes a perfect balance between sweet, tart, and spicy, making it an incredibly popular and satisfying drink. Originating sometime in the mid-20th century, the El Diablo offers a unique flavour profile that's both easy to make and delightfully complex. Perfect for warm evenings or whenever you crave a vibrant, tequila-based refreshment.
Ingredients
- 4.5 cl tequila
- 1.5 cl blackberries
- 1.5 cl lime juice
- 8 cl ginger beer
- 1 wedge lime
Accessories
- 1 shaker
- 1 strainer
- 1 highball glass
Instructions
Fill a shaker with ice cubes.
Add tequila, crème de cassis (or substitute), and fresh lime juice to the shaker.
Shake well until thoroughly chilled (about 15 seconds).
Fill a highball glass with fresh ice cubes.
Strain the mixture from the shaker into the prepared highball glass.
Top up the glass with ginger beer.
Gently stir to combine the ingredients.
Garnish with a fresh lime wedge.
Trivia
- What does an El Diablo cocktail taste like?
The El Diablo offers a vibrant and refreshing taste profile. You'll first notice the earthy agave notes from the tequila, followed by the tartness of lime juice. The crème de cassis adds a layer of dark berry sweetness, which is perfectly balanced by the spicy, warming kick of the ginger beer. It's a harmonious blend of sweet, sour, and spicy.
- What kind of tequila is best for an El Diablo?
A 100% agave Blanco (or Silver) tequila is typically recommended for an El Diablo. Its crisp, clean agave flavour complements the other ingredients without overpowering them. A Reposado tequila can also be used if you prefer slightly smoother, oak-aged notes.
- Can I substitute ginger ale for ginger beer in an El Diablo?
While you can substitute ginger ale, it will result in a significantly different drink. Ginger beer provides a much spicier and more robust ginger flavour, which is key to the El Diablo's character. Ginger ale is sweeter and less spicy, leading to a milder, sweeter cocktail.
- What is Crème de Cassis?
Crème de Cassis is a sweet, dark red liqueur made from blackcurrants. It originated in Burgundy, France. It provides a rich, fruity sweetness and deep colour to cocktails like the El Diablo and the Kir Royale. If unavailable, a quality blackberry liqueur can be a substitute, though the flavour profile will differ slightly.
- When was the El Diablo cocktail created?
The exact origins are a bit murky, but the El Diablo likely emerged around the mid-1940s. It appeared in Trader Vic's "Book of Food and Drink" in 1946 under the name "Mexican El Diablo," solidifying its place as a classic, albeit sometimes overlooked, tequila cocktail.
- What food pairs well with an El Diablo?
The El Diablo's blend of spicy, sweet, and tart flavours makes it versatile. It pairs wonderfully with Mexican cuisine like tacos or ceviche, spicy Asian dishes, grilled meats, or even flavourful barbecue. Its refreshing nature cuts through richness and complements spice.