El Diablo
A refreshing tequila highball combining crème de cassis, lime and ginger beer.
Drink details
Glass
Highball Glass
Ice
Cubed
Method
Shaken
Strength
Medium
Servings
1
Carbonated
Yes
Recipe
Ingredients
Tequila
45 ml
Crème de Cassis
15 ml
Lime Juice
Freshly squeezed
15 ml
Ginger Beer
90 ml
Garnish
Lime Wedge
1 piece
Rating
Rate this drink
Method
Preparation
- 1
Add the tequila, crème de cassis and fresh lime juice to a shaker filled with ice.
- 2
Shake vigorously until the cocktail is well chilled, then strain into a highball glass filled with fresh ice.
- 3
Top with chilled ginger beer and garnish with a lime wedge.
About the El Diablo
The El Diablo is a classic tequila highball combining tequila, crème de cassis, fresh lime juice and ginger beer. First appearing in print as the Mexican El Diablo in Trader Vic's 1946 Book of Food and Drink, it stands out for pairing the earthy, vegetal character of tequila with the rich blackcurrant flavor of crème de cassis. Fresh lime adds acidity, while ginger beer brings spice, sweetness and carbonation. Served over ice in a highball glass, the result is a refreshing, fruit-forward cocktail with a distinctive balance of agave, dark berries, citrus and ginger.
What does an El Diablo taste like?
An El Diablo tastes fruity, citrusy and gently spicy. Tequila provides an earthy agave backbone, while crème de cassis adds rich blackcurrant sweetness and a deep berry character. Fresh lime juice cuts through the sweetness with bright acidity, and ginger beer adds warming spice, effervescence and a refreshing finish. Despite its vivid color and fruitiness, a well-balanced El Diablo should remain crisp rather than overly sweet.
Tips for making an El Diablo
Use freshly squeezed lime juice and a well-chilled ginger beer for the freshest flavor. Shake the tequila, crème de cassis and lime juice with ice before straining over fresh ice, then add the ginger beer last so it retains as much carbonation as possible. Stir only gently after adding it. Measure the crème de cassis carefully, as too much can overpower the tequila and make the drink overly sweet. Finish with a fresh lime wedge.
Substitutions & Variations
No crème de cassis?
Another blackcurrant liqueur is the closest substitute and will keep the drink closest to the classic El Diablo flavor. If blackcurrant liqueur is unavailable, another dark berry liqueur such as blackberry or raspberry liqueur can also work. These will still provide the fruitiness and sweetness needed to balance the tequila and lime, but they will change the characteristic blackcurrant flavor of the cocktail. Start with the same amount as the crème de cassis and adjust to taste, as sweetness can vary considerably between liqueurs.
No ginger beer?
Ginger ale can be used, but it will produce a milder, sweeter drink with less pronounced ginger spice. Use the same amount and choose a well-carbonated ginger ale to keep the cocktail refreshing. If available, a strongly flavored ginger beer is preferable because its sharper ginger bite balances the sweetness of the crème de cassis and is closer to the character of the classic El Diablo. Avoid replacing it with plain soda water unless you intentionally want a lighter drink with much less ginger flavor.
Try a different tequila
Blanco tequila keeps the El Diablo bright, crisp and agave-forward and is the best choice for the classic style. Reposado tequila also works well and creates a slightly rounder, richer version with subtle oak and vanilla notes. Añejo tequila can be used for a deeper and more spirit-forward variation, although its stronger oak character can compete with the crème de cassis and ginger. If you want to keep the drink close to the classic El Diablo, blanco or a lightly aged reposado is preferable.
Frequently Asked Questions
Should I use ginger beer or ginger ale in an El Diablo?
Both can be used, but they produce different results. Ginger beer gives the El Diablo a stronger ginger bite, more spice and a drier finish, which helps balance the sweetness of the crème de cassis. Ginger ale creates a milder, sweeter and softer drink. For this recipe, ginger beer is recommended. Whichever you use, chill it well and add it last to preserve the carbonation.
What type of tequila is best for an El Diablo?
Blanco tequila is an excellent choice if you want a bright, crisp El Diablo with a pronounced fresh agave character. Reposado tequila also works well and produces a slightly rounder, richer drink with subtle oak and vanilla notes. For the fresh and refreshing style of this recipe, blanco tequila is the recommended starting point.
Should an El Diablo be shaken or built in the glass?
Both methods are used, but for this recipe, shake the tequila, crème de cassis and fresh lime juice with ice first. Strain the mixture into a highball glass filled with fresh ice, then top with chilled ginger beer. Adding the ginger beer after shaking keeps the carbonated ingredient out of the shaker and helps preserve its bubbles.
Why is my El Diablo too sweet?
An El Diablo can taste too sweet if too much crème de cassis is used, the ginger beer is particularly sweet, or there is not enough acidity from the lime juice. Measure the crème de cassis carefully and use freshly squeezed lime juice. A drier, spicier ginger beer can also improve the balance. If the finished drink is still too sweet, add a small amount of fresh lime juice rather than simply adding more ice.
