Tequila • Sour
El Diablo Cocktail

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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.

The Essentials

Reposado tequila
Crème de cassis
ginger beer
The Details


2 oz Reposado tequila
0.5 oz Crème de cassis
0.5 oz Fresh lime juice
ginger beer
Blackberry, for garnish


  • In a shaker tin, shake the tequila, lime juice, and crème de cassis with ice.
  • Using a Hawthorne strainer, strain into a highball glass over fresh ice.
  • Top with ginger beer, and garnish with a blackberry on a pick, laid across the top of the glass.
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A spin on the classic Dark and Stormy—a blend of dark rum, lime and ginger beer—the Perfect Storm adds one small but important ingredient: Angostura bitters. Not only do they keep with the Caribbean theme of the drink, they also add an impressive amount of aromatics, which only enhance the rich taste of dark rum and ginger spice.