El Diablo is one of the all-time, classic tequila cocktails. It was said to have been first created by the legendary restaurateur Victor ‘Trader Vic’ Bergeron in San Francisco around 1946.
Named ‘the devil’ for the fiery kick from the ginger beer, crème de cassis is added for sweetness to soften the ginger. Extremely drinkable, it’s little wonder this became an iconic cocktail.
HOW TO MAKE AN EL DIABLO: THE STEP BY STEP RECIPE
- Fill the glass with ice.
- Combine the tequila, lime juice and crème de cassis in a shaker.
- Shake well.
- Strain into the glass over the ice.
- Top up with ginger beer.
- Garnish with a lime wedge and a whole blackberry.
- Collins glass
- 1½ oz Volcán de Mi Tierra tequila reposado
- ½ oz crème de cassis
- ½ oz fresh lime juice
- 2–3 oz ginger beer
- Lime wedge and a fresh blackberry