The Diablo cocktail is remembered for its well-balanced taste with hints of blackcurrant, lime and tequila. Fortress – 15-16% vol.
Historical information
It is believed that the recipe for the Diablo cocktail in 1946 was invented by Victor Bergeron (creative pseudonym Trader Vic), who was not only a talented bartender, but also the head of the American Polynesian-style restaurant chain in Oakland, California.
A cocktail with this composition appeared in Trader Vic’s books under various names, in some editions Vic attributed authorship to himself, in others he indicated that he borrowed the recipe. At first, the cocktail was called “Mexican devil (Mexican diablo)”, but over time the name was shortened to a simple “El Diablo (El Diablo)”.
Why the drink is named that way is not exactly known. According to the most plausible version, the color of the cocktail resembles the red Mexican devil mask worn on the Feast of the Dead.
Composition and proportions:
- tequila – 45 ml;
- Cassis liqueur (Crème de cassis) – 15 ml;
- lime juice – 15 ml;
- ginger ale – 60 ml;
- lime slice or zest – for decoration;
- ice.
It is advisable to use aged tequila (reposado), but white (blanco) is also suitable. Creme de cassis is a French blackcurrant liqueur from Burgundy. Despite the name, ginger ale is not a beer, it is a sweet carbonated lemonade based on ginger.
Cocktail recipe Diablo
1. Mix tequila, Creme de cassis and lime juice in a shaker.
2. Pour the resulting mixture through a strainer (bar strainer) into a highball glass filled with ice.
3. Pour in the ginger ale. Mix carefully.
Attention! Do not add carbonated ginger ale to the shaker, otherwise the foam will be very strong.
4. Garnish the finished cocktail with a slice of lime or zest. Serve with a straw.
