El Diablo is an exhilarating cocktail that stands out with its distinctive blend of tequila, blackcurrant liqueur, fresh lime juice, and ginger. The original recipe called for ginger beer, but its bold spiciness proved a bit too much for mainstream tastes—so a milder, ginger-flavored soda became the standard. Still, the drink retained its spicy, fruity character, bursting with deep, layered flavors.
Story
The El Diablo cocktail was created in the 1940s by the renowned mixologist “Trader Vic” Bergeron. Originally named the Mexican El Diablo, it quickly gained popularity in American bars and restaurants. Trader Vic, a pioneer of the tiki movement, helped introduce Mexican flavors and tequila to the U.S. audience with this vibrant creation.
Ingredients
1 ½ oz (45 ml) gold (reposado) tequila
3 oz (90 ml) ginger beer (or ginger ale)
½ oz (15 ml) blackcurrant liqueur (e.g., Crème de Cassis)
½ oz (15 ml) fresh lime juice
How to make an El Diablo cocktail
Add all ingredients except the ginger beer to a shaker filled with ice. Shake well, then strain into a glass filled with fresh ice. Top with ginger beer or ginger ale. Alternatively, you can prepare it by shaking only the tequila and lime juice, omitting the liqueur. Pour into the glass with ice, top with ginger beer, and then slowly drizzle the blackcurrant liqueur over the top—it will cascade dramatically to the bottom for a stunning visual effect.
Serving and garnish
El Diablo cocktails are traditionally served in a highball or Collins glass. Garnish with a slice of lime or, if available, a few fresh blackcurrants on the rim for a touch of seasonal flair.
Calorie content
One serving of an El Diablo cocktail contains approximately 190–210 calories. The exact calorie count depends largely on the quantity and brand of blackcurrant liqueur and ginger beer used.