El Diablo

The El Diablo may seem as though it has been harshly named, but it is just about perfect for this cocktail, the Ginger Beer adds a nice bit of spice, but the Cassis gives this cocktail such a nice flavour profile that you will want to ensure you do not drink it too quickly (as it tempts you to do), or you might find out just why this cocktail has Devil in it’s name.

Included in Trader Vic’s Book of Food and Drink in 1946 which credited it’s invention to Vic Bergeron himself. The El Diablo was originally called Mexican El Diablo due to it’s use of Tequila, and due to it being named in Spanish.

These days a Mexican El Diablo is made with Mezcal, and the same cocktail made with Silver Tequila is called El Diablo, the smoky profile of Mezcal blends wonderfully with the Cassis and the Ginger Beer, so much so that the Mexican El Diablo is able to stand alone as a separate though obviously very similar cocktail to the original.

The El Diablo cocktail is almost in the Buck cocktail category, which is the category of cocktails that have a base spirit, lime juice, and finished with Ginger Beer, it is also almost in the Cooler cocktail category which is a cocktail with a base of wine/spirit, with soda/ginger ale, and a syrup/liqueur. The reality is it isn’t either of these but the category that best fits El Diablo is the Buck category, so until further notice that’s where I’ll put it.

50ml Silver Tequila

15ml Fresh Lime Juice

15ml Sugar Syrup

150ml Ginger Beer

10ml Crème de Cassis

Pour the first three ingredients into a Collins glass half full with ice, stir gently then add the Ginger Beer and sir again, then very carefully pour the Crème de Cassis over the top. Garnish with a Maraschino Cherry.