El Diablo

The story

The El Diablo cocktail is believed to have originated in the mid-20th century, with its first known appearance in the 1946 edition of 'The Savoy Cocktail Book' by Harry Craddock. The drink combines tequila, crème de cassis, and ginger ale, reflecting the growing popularity of tequila in the United States during this time. Its unique combination of flavors has helped it endure as a classic cocktail.

How it tastes

El Diablo offers a balanced profile of sweet, tart, and spicy flavors. The sweetness of the crème de cassis complements the earthy notes of tequila, while ginger ale adds a refreshing fizz. It's best served as a casual drink, perfect for warm weather or festive occasions.

Getting it right

The key to a successful El Diablo lies in the balance of ingredients. Properly measuring the tequila and crème de cassis ensures the right sweetness and flavor intensity. Additionally, using chilled ginger ale helps maintain the drink's refreshing quality.

Variations

• El Diablo with Mezcal — Substituting mezcal for tequila adds a smoky flavor, enhancing the cocktail's complexity.
• Frozen El Diablo — Blending the ingredients with ice creates a slushy version, ideal for hot days.

Substitutions

• Crème de Cassis — Blackberry liqueur can be used as an alternative for a similar berry flavor.
• Ginger Ale — Ginger beer can substitute for a spicier kick.

Questions

Can I use another type of spirit?

While tequila is traditional, you can experiment with vodka or rum for different flavor profiles.

Is there a non-alcoholic version?

Yes, you can replace tequila with a non-alcoholic spirit and use ginger ale and crème de cassis for a mocktail.

What glass should I use?

An Old-Fashioned glass is ideal for serving the El Diablo, as it allows for easy mixing and presentation.

This text was drafted by a language model from the catalogue’s data and is machine-translated outside English.

Updated October 5, 2026