Skip to main content

El Diablo

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.

See Related Recipes and Cooking Tips

Read More
Khao niaow ma muang, or steamed coconut sticky rice with ripe mango, is a classic in Thai cuisine—and you can make it at home.
With just a handful of ingredients, this old-fashioned egg custard is the little black dress of dinner party desserts—simple and effortlessly chic.
With rich chocolate flavor and easy customization, this hot cocoa recipe is just the one you want to get you through winter.
This pasta starring summer corn achieves its savory, creamy sauce thanks to one special ingredient: buttermilk powder.
This fast stir-fry dish pairs minced pork and fragrant basil with hot Thai chiles and a crispy fried egg.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
Juicy steak, crisp lettuce, and a blender dressing come together for a breezy summer dinner.
This frozen cocktail uses instant espresso for a strong flavor and unbeatable convenience.