Classic El Diablo

By Rebekah Peppler

Classic El Diablo
Sang An for The New York Times. Food Stylist; Simon Andrews.
Rating
4(124)
Notes
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Bright, bubbly and refreshing to drink, the El Diablo combines tequila with rich, sweetly acidic crème de cassis, fresh lime juice and sharply spiced ginger beer. To ensure a balanced cocktail, use a ginger beer with a low sugar content rather than a more sugar-forward ginger ale.

Featured in: Crème de Cassis for the 21st Century

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Ingredients

Yield:1 drink
  • Ice
  • 1½ounces reposado tequila
  • ¾ounce fresh lime juice
  • ½ounce crème de cassis
  • 2 to 3ounces ginger beer
Ingredient Substitution Guide

Preparation

  1. Step 1

    In an ice-filled shaker, combine the tequila, lime juice and crème de cassis. Shake until well chilled. Fill a Collins glass with ice, strain the cocktail into the glass and top with ginger beer.

Ratings

4 out of 5
124 user ratings
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Cooking Notes

Betsy

Refreshing warm-weather drink. Made it with Cassis Noir de Bourgogne (not sure if that's a type of creme de cassis or some other cassis liqueur). Q brand ginger beer is bracing and not too sweet for this.

good sub for ginger beer

We didn’t have ginger beer so I added 1/2 oz of cantons ginger liqueur and topped it with pellegrino! This was a hit. 🤩

Miyuki

Tempted to try so I bought a cocktail shaker at the first time in my life to make it. It gave me uplifting time to prepare everything, both taste and appearance are beautiful.

Betsy

Refreshing warm-weather drink. Made it with Cassis Noir de Bourgogne (not sure if that's a type of creme de cassis or some other cassis liqueur). Q brand ginger beer is bracing and not too sweet for this.

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