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Mixology Guide

CALL 03333 44 77 65
OR REQUEST A QUOTE

17A KINGSLAND ROAD, LONDON E2 8AA

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

How to make ...

El Diablo

A tall, long, refreshing mule style drink that mixes grassy tequila with full flavoured blackcurrant liqueur and topped with fiery ginger beer.

Method

Take your Boston glass or small tin and, 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, before shaking vigorously for 10-15 seconds or until your tin is very cold.

Fill your high-ball glass with cubed ice and, using your Hawthorne strainer, strain your cocktail into the glass before topping with ginger beer.

Garnish with a lime wedge.

Serve and enjoy!

History

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

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.

The history of the El Diablo seems to be shrouded in mystery, the earliest mention of the drink they could find was as an ‘original’ in Trader Vic’s 1946. However, the drink goes on to appear in the 1947 edition where the cocktail is no longer listed as an ‘original’, so whether or not this drink comes from the mind of Trader Vic is unconfirmed.

Allergens
Contains ginger
Ingredients

40ml Tequila

15ml Creme de Cassis

25ml Lime Juice

Ginger Beer

Lime wedge for Garnish

Times:

Prep: 2 Minutes

Make: 30 Seconds

Total: 2 Minutes and 30 Seconds

Calories:

212 calories

Servings:

Serves 1

Method

Take your Boston glass or small tin and, 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, before shaking vigorously for 10-15 seconds or until your tin is very cold.

Fill your high-ball glass with cubed ice and, using your Hawthorne strainer, strain your cocktail into the glass before topping with ginger beer.

Garnish with a lime wedge.

Serve and enjoy!

History

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

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.

The history of the El Diablo seems to be shrouded in mystery, the earliest mention of the drink they could find was as an ‘original’ in Trader Vic’s 1946. However, the drink goes on to appear in the 1947 edition where the cocktail is no longer listed as an ‘original’, so whether or not this drink comes from the mind of Trader Vic is unconfirmed.

Allergens
Contains ginger
Recommended

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.

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 that 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.

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.

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