HOW TO Make the El Diablo Cocktail (My Version)

Previously known as the Mexican El Diablo, this cocktail was created in 1946 at Trader Vics. I have adapted this for a super easy drinker that you’ll love.

  • Easy Drinker

  • A gingery crowd-pleaser

  • Evolves as time goes on

THe Sips

  • You can go with either a ginger beer or ginger ale here depending upon your preference but I am using a ginger beer for my version.

  • Chill your ginger beer beforehand if possible!

  • I advise using a higher quality reposado tequila in this recipe.

  • Go for the inverted lime garnish for a super fun garnish (read on for details).

THe TIPS

  1. Start with a shaking tin

  2. Then take a whole lime and massage the rind so its malleable.

  3. Cut the lime in half and juice one half into your shaking tin (approx. 1/2 oz.) .

  4. Take the squeezed rind and push through the backside to invert it (see image) then set aside.

  5. In the shaking tin, add 1 1/2 oz. of tequila

  6. Shake for approx. 5-10 seconds.

  7. Add ice to a Collins glass.

  8. Strain off your tequila into the glass while simultaneously pouring in approx. 3 oz. of ginger beer.

  9. Leave a bit of room at the top of your glass for the lime shell that you inverted previously.

  10. Place the lime shell on top and fill with about 1/2 oz. of Crème de Cassis.

  11. When you or your guests are ready to drink the cocktail, serve with a straw and allow them to gently tip the lime shell, pouring in the Crème de Cassis.

  12. Gently stir and enjoy!

THe El Diablo Cocktail Recipe

  • 1.5 oz. (45 ml) Milagro Reposado Tequila

  • 1/2 oz. (15 ml) Jules Theuriet Crème de Cassis de Dijon

  • 1/2 oz. (15 ml) fresh lime juice

  • 3 oz. (90 ml) ginger beer OR spicy ginger ale

  • Inverted lime rind filled with the crème de cassis for an “interactive” garnish

The El diablo Cocktail Ingredient List

Want to learn more about garnishes? Check out this article on my go-to garnishes!

Tools to Help Garnish Your Cocktails

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