Skip to content
Spirlix
Log in Sign up
All cocktails El Diablo

Log in to see whether your bar can pour this

El Diablo

Contemporary classic · Hall of Fame and must know/try · Halloween

4.0 183 ratings

Ingredients

1 1/2 oz Reposado tequila
1/2 oz Crème de cassis
3/4 oz Lime juice
2 oz Ginger beer

How to make

Serve in a collins glass

Prepare

  1. 1 Select and pre-chill a COLLINS GLASS.
  2. 2 Prepare garnish of lime wedge.

Method

  1. 3 SHAKE first 3 ingredients with ice.
  2. 4 STRAIN into ice-filled glass.
  3. 5 TOP with ginger beer and briefly stir.

Garnish

  1. 6 Garnish with lime wedge.

Flavour profile

10.8% alc./vol. · 1.2 standard drinks · 178 calories

History

Tequila, rich red berry fruit, lime, and ginger create a popular and enduring combination.

The El Diablo originated as the "Diablo," featured in the "Tropical Specialties" section of Hyman Gale & Gerald F. Marco's 1940 book, The How and When. The original recipe was: Diablo, ½ ounce Lime Juice, 1½ ounce Ronrico White Rum, ½ ounce Creme de Cassis. Shake well with 3 ounces of ice and serve in 10 ounce glass ¼ full of shaved ice and the rest with large lump ice. Add Ginger Ale, round of lime, red and green cherry. Serve with coloured straws. The first known instance of this cocktail using tequila instead of rum appeared as the "Mexican El Diablo" in Victor Bergeron's 1946 book, Trader Vic's Book of Food and Drink. Bergeron crucially stated this was a Trader Vic original cocktail. By the time the drink was republished in his 1968 Trader Vic's Pacific Island Cookbook, the name had been shortened to "El Diablo." The recipe appeared unchanged across four of Vic's books, including his 1972 edition.

Created by Victor Bergeron A.K.A Trader Vic