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.

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.
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