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.
INGREDIENTS
- 2 oz. Tres Agaves Tequila
- 1 oz. House Ginger Beer
- 3/4 oz. Crème de Cassis
- 3/4 oz. Lemon Juice
- Garnish: Lime Wheel
PREPARATION
Add all the ingredients to a cocktail shaker with ice and shake for 20-30 seconds or until chilled. Strain into a chilled rocks glass filled with ice. Garnish with a lemon wheel and candied ginger.