The El Diablo was actually first referred to as the Mexican Diablo when it first appeared in Trader Vic’s Bartenders Guide in 1946. I adapted this version opting to use house-made Crème de mûre as opposed to the original Crème de cassis.
El Diablo
Ingredients
- 2 oz Reposado Tequila
- 3/4 oz Lime Juice
- 1/2 oz Creme Casis
- 1/4 oz Simple Syrup
- 3 dashes Firewater Bitters
- Ginger Beer Very Cold
Garnish
Instructions
- Shake all ingredients except ginger beer into a Collins glass.
- Add 2-3oz ginger beer on top with pebble ice.
- Garnish with a Mint Sprig.
- Enjoy!
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