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Epicurious

El Diablo

By Eben Freeman

4.6

(6)

Photo of classic tequila cocktails The diablo a drink made with creme de cassis and ginger.
El DiabloElizabeth Perrin

Eben Freeman, bartender of Tailor restaurant in New York City, developed this adaptation of a classic tequila-based cocktail. Freeman uses a reposado tequila because it has more body and adds less of a vegetal flavor than a blanco would.

Recipe information

  • Yield

    Makes 1 serving

Ingredients

About 1 cup ice cubes
1/4 cup (2 ounces) reposado tequila
6 tablespoons (3 ounces) ginger beer or ginger ale
1 teaspoon crème de cassis
1 lime wedge

Preparation

  1. In 11-ounce highball glass, combine ice and tequila. Top with ginger beer, then slowly pour in crème de cassis (it will settle to bottom). Squeeze lime wedge over, then drop wedge into drink and serve.

TagsCocktailAlcoholBeveragesTequilaCrème de CassisLiqueurNut FreeDairy FreeEasyQuickEpicurious

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