El Diablo



  • 45 ml reposado tequila
  • 15 ml crème de cassis
  • 15 ml lime juice, freshly squeezed
  • 90 ml ginger beer
  • Garnish: lime wedge

Add the tequila, crème de cassis and lime juice into a shaker with ice and shake until well-chilled. Strain into a Collins glass over fresh ice and top with the ginger beer. Garnish with a lime wedge.


The recipe first appeared in print as the Mexican El Diablo in “Trader Vic’s Book of Food and Drink,” which was published in 1946 and lists Vic as the drink’s creator

For Reference

  • Creme de cassis
  • Ginger Beer
  • Reposado:- Meaning “rested,” reposado sits for at least two months, but generally less than a year, in the barrel. Most oftentimes, they’re American oak casks that once held whiskey.