El Diablo

El Diablo

Easy-drinking, easy-to-make tequila cocktails aren’t as plentiful as we’d like, so we were pretty pleased to find this classic recipe from Trader Vic’s Book of Food and Drink, reprinted in the Smuggler’s Cove book.

The original recipe calls for the drink to be built in a glass, with the crème de cassis drizzled in at the end, sinking to the bottom. We tried that way as well as shaken, and we preferred the shaken version – the blackcurrant flavor is much better mixed into the drink than sitting at the bottom of it.



Shake everything (except the ginger beer) with ice and strain into an ice-filled tall glass. Top with ginger beer and garnish with a lime wedge.

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