El Diablo
Tequila, ginger, trouble
Tequila, crème de cassis, ginger beer, and lime — unexpectedly complex. Spicy, fruity, dangerous.
Ingredients
- 1 1/2 oz Tequila
- 1/2 oz Crème de Cassis
- 3-4 oz Ginger Beer
- squeeze Fresh Lime Juice
Method
Fill a highball with ice. Pour tequila and crème de cassis. Top with ginger beer. Squeeze fresh lime juice. Stir gently.
Originated as a rum-based "Diablo" in Hyman Gale & Gerald F. Marco's The How and When, 1940. Victor Bergeron adapted it with tequila as "Mexican El Diablo" in Trader Vic's Book of Food and Drink, 1946; shortened to "El Diablo" by 1968. Per Difford's Guide #700 (secondary source; primary sources Gale & Marco and Bergeron not directly verified). Notes: the tequila swap distinguishes Bergeron's version from the earlier rum-based original; modern recipes use Collins glasses. Traditional glassware (if any Highball use existed) is not documented in available sources.
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