Diablo Blanco

  • Serves

    makes 1 Cocktail


This variation on the El Diablo, a cocktail from the 1940s, swaps creme de cassis for black currant jam and earthy honey. This recipe first appeared in the iPad edition of our Jan/Feb 2013 issue along with Jeffrey Morgenthaler's article Preserves in Cocktails.


  • 2 oz. white tequila, preferably Simebra Azul Blanco
  • 34 oz. fresh lime juice
  • 1 12 tsp. black currant jam
  • 1 12 tsp. honey
  • 3 oz. ginger ale
  • Lime slice, for garnish


Step 1

Combine tequila, juice, jam, honey, and 1 1⁄2 tsp. water in a cocktail shaker filled with ice. Shake and strain into a chilled collins glass with cracked ice. Top with ginger ale and garnish with lime slice.

Want more SAVEUR?

Get our favorite recipes, stories, and more delivered to your inbox.