An easy cocktail recipe for a
El Diablo
The longdrink with Tequila and Cassis liqueur
Ingredients
- 2 parts tequila
- 1 part cassis liqueur (creme de cassis)
- 4 parts Ginger Ale
- a lime
- ice cubes
- highball glass
How to mix a El Diablo
For an El Diablo cocktail cut a lime into eight pieces and put four of them in a longdrink glass. Squeeze them and add some ice cubes. Add creme de cassis and tequila. Fill with ginger ale and stir. Garnish with a lime wedge.
Bartender’s tips and advice
- Cassis liqueur is made from blackcurrants, so Crème de Cassis is a blackcurrant liqueur. It originated in France and is still mainly consumed in France.
- El Diablo or El Diabolo? The name of the cocktail is El Diablo even though the correct Spanish spelling for “The Devil” would be El Diabolo.
- The recipe most likely originated in California during the 1940s. It’s probably an original cocktail of Trader Vic’s bar that originated in California as well. Trader Vic is famous for its Polynesian Tiki Style and the Mai Tai cocktail. Have a look at these Tiki Style Glasses for a reference.
- Find tips and interesting facts in the bartenders guide.
