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El Diablo

El-Diablo-cocktail-recipe

El Diablo

A tall, long, refreshing mule style drink that mixes grassy tequila with full flavoured blackcurrant liqueur and topped with fiery ginger beer. This is a great mule-style long drink, the perfect low ABV option for tequila lovers.

Tequila, Creme de Cassis, Lime Juice, Ginger Beer.

*premium glassware pictured, event glassware may differ.

We Recommend

The El Diablo is a tequila based twist on a mule-style cocktail and a brilliant addition to a tequila based menu or for those planning a spring-time mobile bar hire.

Combining tequila with lime juice, creme de cassis (blackcurrant liqueur) and ginger beer creates this beautiful long drink with subtle spring berry flavours and a sharp tequila kick.

Tequila doesn’t get a great rep with casual drinkers, with most people only being exposed to lower quality mixed tequilas and few having had the pleasure of drinking 100% agave tequila. The traditional way of making tequila produces a spirit which is sweet, citrusy and packed with flavour, the perfect inclusion for an exciting cocktail menu.

Tequila cocktails aren’t limited to salty Margaritas and for those eager to explore what more this Mexican spirit has to offer, a drink like the El Diablo would be a great inclusion for your menu. You may want to serve a range of tequila cocktails alongside the El Diablo and could include a classic Margarita or even a Tommy’s Margarita for those wanting a sweeter take on the drink. Another popular tequila cocktail with some great fruity flavours is the Paloma; a dry, citrus forward mixture of tequila, lime and pink grapefruit, our recipe includes a hint of mellow sweetness from Apricot liqueur.

For those serious about tequila and wanting to explore agave based spirits even more, you might want to consider including some mezcal cocktails on your menu. Mezcal is another agave based spirit which is made in a similar way to tequila but uses a traditional method to roast the agave rather than cooking it in a metal pressure cooker, this process gives mezcal a deep and smoky flavour not dissimilar to peated Scotch whiskies. Be sure to speak to your event organiser about what brands you’d like to include on your menu.

If you’re interested in featuring the El Diablo on your menu and want to know more about what cocktails might go well alongside it don’t hesitate to speak to your event organiser about your options, or check out some other tequila based, spring-time and mule style cocktails from our list.

History

The earliest written record of the El Diablo is from Trader Vic’s Book of Food and Drink published in 1946.

Myths & Legends

The history of the El Diablo seems to be shrouded in mystery, cocktail scholars alcademics.com did some research to try and unearth the origin of this classic tequila cocktail, and like us, the earliest mention of the drink they could find was as a ‘Mexican El Diablo’ in Trader Vic’s 1946 Book of Food and Drink, wherein the cocktail is listed as an ‘original’, suggesting it was created by Trader Vic or a member of his staff. However, the drink goes on to appear in the 1947 edition of the same book where the ‘Mexican’ has been dropped and the cocktail is no longer listed as an original, so whether or not this drink comes from the mind of Trader Vic is unconfirmed.

References

Cocktail site Supercall are big fans of the El Diablo:

‘One of the world’s first great tequila cocktails, the El Diablo’s precise origins are vague. What is known is that it first appeared in print in Trader Vic’s 1946 book, Trader Vic’s Bartender’s Guide, under the name “Mexican Diablo.” A simple highball, the cocktail mixes herbal, peppery tequila with richly fruity crème de cassis (blackcurrant liqueur), fresh lime juice and a topper of spicy ginger beer.’

Supercall.com

Ingredients & Equipment

We recommend you go for Ocho Blanco in the El Diablo. This is an extremely well made, single estate tequila, its herbaceous and grassy without harshness. Whatever tequila you choose just make sure that it is ‘100% agave’ and not a mixto, this will ensure a smooth and sweet flavour without any chemical harshness.

Ingredients

  • 40ml Tequila
  • 15ml Creme de Cassis
  • 25ml Lime Juice
  • Ginger Beer
  • Lime wedge for Garnish

Equipment

  • Shaker
  • Jigger/Measure
  • Mexican Elbow
  • Hawthorne Strainer
  • High-Ball Glass
  • Cubed Ice
Method
  • Take your Boston glass or small tin
  • Using your jigger to measure add the tequila and creme de cassis
  • Using your Mexican elbow and your jigger to measure, squeeze 25ml of lime juice and add it to your shaker
  • Fill your shaker with cubed ice and seal using your Boston tin or lid
  • Shake vigorously for 10-15 seconds or until your tin is very cold
  • Fill your high-ball glass with cubed ice
  • Using your Hawthorne strainer, strain your cocktail into the glass
  • Fill with ginger beer
  • Garnish with a lime wedge
  • Serve and enjoy!

For larger groups of six or more students, we offer the option to take things private. Our classes are fully portable, and we are able to set ourselves up efficiently and professionally in a wide variety of locations and settings across the capital, the UK, and beyond. You name the location, and we’ll endeavour to make it happen.

Give one of our dedicated event organisers a call on 020 8003 7982. They’ll happily talk you through your options, and answer any questions you may have about both our mobile and in-house cocktail making classes.

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