El Diablo

El Diablo

El Diablo

Black-currant-flavored crème de cassis adds fruity dimension and a lovely pink hue to this ginger beer and tequila cocktail from the 1940s.Ingalls Photography

Though ginger has been consumed for millennia, ginger beer dates to 1700s England, when the root was fermented to make a mildly alcoholic drink. Most beers are nonalcoholic now, but they're zippier than ale; we prefer them for mixing in cocktails. Black-currant-flavored crème de cassis adds fruity dimension and a lovely pink hue to this ginger beer and tequila drink, which first appeared in SAVEUR DRINK Issue #1 with the story "Nice Spice."