Tequila, crème de cassis, lime, and ginger beer — the devilish long drink with a bleeding cassis effect.
The El Diablo ('The Devil') is a 1946 creation from 'Trader Vic's Book of Food and Drink'. It's part of the original tiki cocktail tradition, though it moved well beyond tiki bars to become a modern staple. The combination of tequila, cassis, lime, and ginger was unusual at the time — and still feels fresh today.
The devilish name comes partly from the colour: the crème de cassis bleeds down through the drink as you pour the ginger beer, creating a crimson effect that looks — depending on how you stir it — like smoke or fire. The flavour contrast of earthy agave, tart cassis, lime, and ginger is one of the most unexpected successes in cocktail history.
Muddle 2 slices of jalapeño in the shaker before adding the other ingredients. The tequila picks up the heat and the cassis and ginger make it more complex.
Replace cassis with crème de mûre (blackberry liqueur). Slightly different fruit profile — less tart, more berry-forward.
Replace blanco tequila with a lightly smoky mezcal. The smoke and the ginger create an extraordinary combination.