- 2 oz. Tres Agaves Tequila
- 1 oz. House Ginger Beer
- 3/4 oz. Crème de Cassis
- 3/4 oz. Lemon Juice
- Garnish: Lime Wheel
El Diablo
The cocktail recipe first appeared in print as the Mexican El Diablo in “Trader Vic’s Book of Food and Drink,” which was published in 1946.