El Diablo

The El Diablo begins with reposado tequila, which gives the cocktail its warm agave foundation. Reposado tequila is aged in oak for at least two months, developing subtle vanilla, spice and oak notes while retaining the distinctive character of blue agave. Drinkero recommends Espolòn Tequila Reposado 100% Agave 40%, whose roasted-agave and lightly spiced profile pairs naturally with the cocktail's blackcurrant and ginger flavours.

Crème de cassis is the defining fruit ingredient. This French blackcurrant liqueur provides rich berry sweetness, deep colour and a slightly tart finish. A quality crème de cassis such as Lejay or Giffard is particularly suitable. Because the liqueur is concentrated and sweet, only 15 ml is needed to give the cocktail its distinctive character.

Fresh lime juice brings the acidity required to balance the blackcurrant liqueur. Use freshly squeezed lime rather than bottled juice whenever possible. Drinkero recommends 20 ml per cocktail, creating a bright citrus profile that prevents the sweetness of the cassis from becoming too dominant.

For the mixer, choose a spicy ginger beer with noticeable natural ginger character. Fever-Tree Premium Ginger Beer or another quality ginger beer works well. Ginger beer is generally stronger and spicier than standard ginger ale, giving the El Diablo its characteristic refreshing kick.

Finally, use large ice cubes and a fresh lime wedge. The ice keeps the cocktail properly chilled, while the garnish reinforces its citrus aroma. There is no need for mint, cherries or elaborate decorations.

The El Diablo combines the sweetness of blackcurrant liqueur with the acidity of lime and the spice of ginger beer. Finding the correct balance is essential.

Drinkero recommends 45 ml reposado tequila, 15 ml crème de cassis, 20 ml fresh lime juice and 90 ml ginger beer.

For a stronger, tequila-forward version, increase the reposado tequila to 50 ml while keeping the remaining ingredients unchanged. This creates a slightly more pronounced agave character.

For a fruitier version, increase the crème de cassis to 20 ml. The blackcurrant flavour will become more noticeable, but the cocktail will also be sweeter.

For a spicier version, choose a ginger beer with a stronger natural ginger profile rather than simply increasing the quantity. This maintains the cocktail's balance while providing a more pronounced ginger finish.

For a lighter version, increase the ginger beer to approximately 120 ml. This produces a longer, more refreshing drink with less concentrated spirit and berry flavours.

If the cocktail tastes too sweet, add a little more fresh lime juice. If it tastes too sharp, reduce the lime slightly or choose a softer ginger beer.

The finished El Diablo should be refreshing, fruity and gently spicy, with tequila remaining clearly noticeable.

The El Diablo has its roots in mid-twentieth-century American cocktail culture and is closely associated with the influential bartender and restaurateur Victor Bergeron.

An earlier rum-based drink called the Diablo appeared in the 1940 book The How and When. That recipe combined rum, crème de cassis, lime and ginger ale.

The tequila-based version appeared as the Mexican El Diablo in Bergeron's 1946 Trader Vic's Book of Food and Drink. Over time, the name was shortened to El Diablo, and the cocktail became established as a distinctive tequila alternative to more familiar classics. 

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The name El Diablo translates from Spanish as The Devil, a reference that suits the drink's combination of deep colour, warming tequila and spicy ginger.

Early recipes used ginger ale, while many modern interpretations favour ginger beer for its stronger spice and more pronounced ginger character.

Today, the El Diablo remains a classic example of how tequila can be paired with fruit liqueurs and carbonated mixers to produce a refreshing, complex highball.

The most important technique when preparing an El Diablo is properly chilling the tequila, cassis and lime before introducing the ginger beer.

Begin by measuring the reposado tequila, crème de cassis and freshly squeezed lime juice into a cocktail shaker. Add regular ice cubes and shake until the ingredients are thoroughly chilled.

Strain the mixture into a Collins glass filled with fresh ice. This ensures that the cocktail starts cold before the carbonated mixer is introduced.

Slowly pour the chilled ginger beer into the glass. Stir gently once or twice to distribute the ingredients while preserving the bubbles.

The finished cocktail should have an even reddish-amber appearance with noticeable ice and a fresh, sparkling surface.

Avoid pouring extra crème de cassis directly into the bottom of the glass unless deliberately preparing a layered variation. For Drinkero's recipe and photograph, the liqueur should be evenly incorporated.

Finish with a fresh lime wedge and serve immediately.