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

5 from 1 vote

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Servings 1 cocktail

Ingredients

 

OZML

• 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

• Mint Bouquet

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!

Keyword Creme Casis, El Diablo, firewater bitters, ginger beer, lime juice, Mint bouquet, Reposado Tequila, simple syrup