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El Diablo

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Earthy tequila with dark blackcurrant sweetness from the crème de cassis, lifted by sharp lime and the spicy fizz of ginger beer. Long, tart and refreshing. Created by Vic Bergeron in 1946.

The El Diablo comes from the pages of Trader Vic's cookbook but was refined at Smuggler's Cove.

Method
Built
Glass
highball
Difficulty
Easy
Flavor Profile
Bitter
Citrus
Refreshing
Sour
Spicy
Recipe Variations

Ingredients

Servings:
1
Your bar: 0/4
Lime Juice
15 ml
Tequila Blanco
45 ml
Ginger Beer
90 ml
Crème de Cassis
15 ml
🌱 Vegan🌾 Contains gluten

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Instructions

  1. Fill a highball glass with ice.
  2. Add the tequila blanco, crème de cassis and lime juice.
  3. Top with ginger beer.
  4. Stir gently to combine.

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