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."

El Diablo
In this recipe, black-currant-flavored crème de cassis adds fruity dimension and a lovely pink hue to this ginger beer and tequila drink.
Yield: makes 1 Cocktail

Ingredients

  • 1 12 oz. tequila, such as Patrón Reposado
  • 12 oz. crème de cassis
  • 12 oz. lime juice
  • 3 oz. ginger beer
  • Lime wedges, for serving

Instructions

  1. Combine tequila with crème de cassis and lime juice in an ice-filled cocktail shaker. Shake and strain into an ice-filled rocks glass. Top with ginger beer. Squeeze a lime wedge over top; drop into glass.