El Diablo: All You Need To Know About The Ultimate Summer Tequila Cocktail

One of the singular delights on warm summer evenings is sipping on a delicious tequila cocktail while lounging on a comfy chair in the garden, by the pool or out on an inviting patio. Tequila cocktails, crafted out of this fruity, spicy spirit which carries a hint of vanilla and caramel-like notes, are thoroughly alluring drinks when the summer heat rises because they contain a very refreshing quality that is perfect for rejuvenating you amidst the rising heat.

When we think of such tequila cocktails what comes to mind most often are margaritas and palomas, yet among the summer delights that can be crafted out of this spirit, one is the zesty el diablo which can well make it into your roster of summer drinks when you host a cocktail evening this season.

The El Diablo

The recipe for this fabulous cocktail is said to have originated sometime in the mid 20th century and can be traced back to the Trader Vic’s Book of Food and Drink that was published in 1946. In this work, the cocktail appeared as the Mexican El Diablo and it was around two decades later that the drink appeared in Trader Vic’s Pacific Island Cookbook with its name shortened to the el diablo that we recognise today.

Whatever the evolution of its name, the recipe for this classic cocktail has remained consistent through time and comprises bringing together some delicious reposado tequila with lime juice, ginger beer or ginger ale and a stunning splash of crème de cassis or an indulgent blackcurrant liqueur. The sweetness of this red berry liqueur coupled with the citrus notes of lime and the spicy zestiness of ginger beer lend this cocktail some very strong sweet and sour flavours. Top these flavours off with a pleasant and boozy Don Julio Reposado tequila to prepare this inviting summer drink so it complements the varied ingredients that go into making the mix.

Earlier, ginger ale was used more prominently in the el diablo recipe since it was spicier than fizzy ginger beer but you can always opt for the latter especially if you want to enjoy that bubbly quality which seeps into the drink because of the carbonated and punchy mixer. Alternatively, many mixologists prefer to opt for ginger juice or syrup that is then topped with sparkling water to introduce a fizzy and spicy element into the cocktail.

There are a couple of interesting ways to prepare the el diablo. One of them includes adding all the ingredients into a shaker with lots of ice and then straining this mix into a glass. The other way is to build all the ingredients together in a container before topping them off with a float of the cassis as a finishing touch. This method reduces the intensity of the ingredients in the cocktail that threaten to make it a touch too overpowering for your palate.

Whatever the method, you would end up crafting a very visually appealing cocktail with a deep orange and reddish hue resembling the setting sun of the summers. And all ingredients like the fruity and earthy tequila, citrusy lime juice and spicy ginger come together in a glass for a very balanced mix. A lime wedge garnish finishes this cocktail off with a glorious pop of colour, further enhancing the summer feels of sipping on a bright, chilled drink in warm weather.

Here’s a quick recipe to craft the el diablo the next time you are hosting a gathering at home:

Ingredients

45 ml Don Julio Reposado Tequila

15 ml crème de cassis

15 ml freshly squeezed lime juice

80-90 ml ginger beer

Ice, as needed

Lime wedge for garnish

Method

1. In a cocktail shaker, add the Don Julio Reposado, lime juice, cassis and ice and shake well until the mixture is well chilled.

2. Add some ice to a Collins glass and strain the mix into the container before topping it off with ginger beer.

3. Garnish using a lime wedge. Your summer cocktail, el diablo is now ready to be savoured.