El Diablo（エル・ディアブロ）
Tequila, cassis, lime, ginger beer — the devil in a mule's clothing.
01Recipe
Recommended recipe
House spec — an editorial spec drawing on the sourced versions below.
| Ingredient | Measure |
|---|---|
| Blanco tequila | 45 ml |
| Crème de cassis | 15 ml |
| Fresh lime juice | 15 ml |
| Ginger beer | 75 ml |
Total volume (pre-dilution)
3 : 1 : 1 : 5
- 01
Fill a highball with ice.
- 02
Add tequila, cassis and lime.
- 03
Top with ginger beer. Garnish.
Garnish — Lime wedge · blackberry
02Taste profile
- Sweetness
- 65Strong
- Sourness*
- 67Strong
- Bitterness
- 30Light
- Fruitiness
- 68Strong
- Herbal*
- 0Faint
- Alcohol
- 28Light
- Crisp
- 52Moderate
Independent editorial scores, 0–100. *Estimated from the ingredient list — a profile sketch, not a verdict.
03History
Printed in Trader Vic's 1946 guide — one of the earliest recorded tequila cocktails in English, made when tequila was still exotic.
The cassis is the invention: berry liqueur in a ginger highball, five decades before the craft era would do the same trick.
Origin contested — the entry keeps verified record and received legend distinct.
Sources — Bergeron (1946) · Difford's Guide
04Recipe versions
Each version is shown exactly as recorded in its source — unverified claims are flagged.
- Trader Vic's Bartender's Guide
Trader Vic's Bartender's Guide
Trader Vic Bergeron · 1946 · Book · unverified
- Crème de Cassis0.5 oz
- lime0.5 oz
Build over ice.
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05Variations
06The map
Spirits
