The original Apple Cider Moscow Mule recipe! This cocktail is a fall twist on a classic Moscow Mule. It’s a lightly spiced mule and is easy to make, and best served in a copper mug to keep it icy cold. It’s one of our favorite apple cider c…
The original Apple Cider Moscow Mule recipe! This cocktail is a fall twist on a classic Moscow Mule. It’s a lightly spiced mule and is easy to make, and best served in a copper mug to keep it icy cold. It’s one of our favorite apple cider cocktails to make! We had to put the […]
The El Diablo cocktail is a must-make tequila drink! It’s sweet tart and spicy, starring black currant liqueur, lime and ginger beer.
Here’s a highball that immediately shot to the top our favorite tequila drinks: the El Diablo cocktail! This one flies under the radar, but take one sip and you’ll become a new convert. Bold berries, zingy lime, and spicy ginger complement the bite of the tequila in a way that’s indescribable. You’ve just got to taste! Since it’s a highball drink, it’s as easy as pouring the ingredients into an ice-filled glass.
What’s in the El Diablo cocktail?
The El Diablo cocktail is a highball drink made with tequila, crème de cassis (black currant liqueur), lime juice, and ginger beer. The drink was invented by Trader Vic in the 1940’s, a restaurant owner considered the grandfather of Tiki drinks (he invented the Mai Tai and others). The first reference to El Diablo was in his 1946 book called “Trader Vic’s Book of Food and Drink” where he claims it as his original recipe.
The first recipe for this drink was a highball built right in the glass, but modern versions indicate to shake and strain. Our version goes back to the original (because, why dirty a cocktail shaker?). Here’s what you’ll need for the El Diablo:
Crème de cassis
The use of ginger beer may remind you of another famous highball cocktail: the Moscow Mule! The El Diablo is similar to a Mexican mule, but adds creme de cassis.
What is Crème de Cassis?
Is it worth grabbing a bottle of crème de cassis for this recipe? We give an emphatic yes. Though of course, this is the ideal cocktail to make after you’ve purchased a bottle for a Kir Royale. Here’s more about this liqueur:
Crème de cassis is a dark, sweet liqueur made black currants. It’s made in Burgundy, France and first became available in 1841.
How much does crème de cassis cost? It’s an inexpensive liquor: you can find a 750 ml bottle for as low as $10. We like the brand Drillaud.
What cocktails use creme de cassis? It’s most popularly used in the Kir Royale where it’s paired with champagne. Also try it as a Cassis Spritz (substitute it for Aperol in an Aperol Spritz), or substitute it for Chambord in a French Martini.
Want a substitute for crème de cassis? You can use Chambord (black raspberry liqueur) or crème de mure (blackberry liqueur).
Tips for the El Diablo cocktail
The El Diablo cocktail is fast and easy: and you can build it right in the serving glass! Here are a few tips for making this quick drink:
Build it right in the glass. Many modern recipes recipes indicate to shake and strain this drink. But why spend the extra effort? Make it as a traditional highball cocktail, right in the glass (that’s the way Trader Vic’s original 1946 recipe indicates).
Use tequila reposado. The vanilla and oak notes from aged tequila reposado add just the right sophistication to the flavor. Use an inexpensive to mid-range reposado here (save the premium stuff for sipping). If all you have is tequila blanco, it works too!
More tequila cocktails
Of course, we all love a great Classic Margarita. But there are so many more great tequila cocktails to try! Here are a few more tequila drinks to put on your radar:
Depending on your point of view, I’m either the best or the worst person when it comes to shopping for fruit at the outdoor market in the summer. I tend to buy way, way too many fruits; since they ripen at different rates, I want to have my pick of the crop when I feel like eating a peach or nectarine. On the other hand,…
Depending on your point of view, I’m either the best or the worst person when it comes to shopping for fruit at the outdoor market in the summer. I tend to buy way, way too many fruits; since they ripen at different rates, I want to have my pick of the crop when I feel like eating a peach or nectarine. On the other hand, I find myself with way too much fruit on my hands at any given time and in between coddling the fruits through their different stages of ripeness, to refrigerating any overload that I can’t use right away, it seems like my entire summer is all about managing fruit. (When, to be honest, I could use some beach time.)
This week I bought way too many peaches. For some reason, they didn’t just ripen all at once, but they all went from unripe to almost overripe, within a day. I’ve been thinking about a bourbon and peach-based cocktail for a while and had been eyeing my bottle of Bonal, figuring the earthiness of the French apéritif would pair nicely with all-American whiskey in a fruity, refreshing summer drink, and knew I got it right when I took my first sip of this Peach Bourbon Cooler, which really hit the spot.