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El Diablo

Blackcurrant's berry aroma meets spicy ginger beer in a purple-red highball.

Classic collection version

For one serving

Ingredients

  • Tequila

    Reposado tequila gives a rounder flavor

    45 ml / 1.52 US fl oz
  • Crème de Cassis
    15 ml / 0.51 US fl oz
  • Lime Juice
    15 ml / 0.51 US fl oz
  • Ginger Beer
    90 ml / 3.04 US fl ozto top up

US fl oz amounts are rounded; use ml for exact measures.

To garnishLime wedge

Make it

  1. Pour tequila, crème de cassis and lime juice into a shaker and shake with ice.
  2. Fill a Collins glass with ice and strain the drink into it.
  3. Top with ginger beer, stir gently once and place a lime wedge on the rim.

Behind the drink

First published as the Mexican El Diablo in Trader Vic's 1946 book, originally topped with ginger ale.