No tequila lover can say they haven’t tried the El Diablo cocktail, it’s a simple fan favourite that any cocktail party guest will love. It’s equal parts sweet and spicy and has a wonderful purple-red hazy look.
The El Diablo cocktail dates back to 1946 and was originally called the ‘Mexican El Diablo’. It is said that the devil in the title refers to the main ingredient in the cocktail – the tequila.
Tequila is made from the blue agave plant, primarily in the Tequila city area of Guadalajara, its traditionally served neat in Mexico but around the rest of the world it is served as a shot taken with salt and lime/lemon. Tequila can be anywhere between 38-55% alcohol content and comes in a variety of colours ranging from a clear (blanco) to a dark amber (reposado) – the colour difference varies depending on how long it has been allowed to age.
Did you know that it is not traditional to have tequila bottled with a worm or scorpion inside? In fact, it is not allowed by the tequila regulatory council. They are added as a marketing gimmick by many companies usually to try and promote their product as a premium or special version of the alcohol. The worm used is actually an insect that lives on the agave plant used to make tequila and finding one in the process of making the drink is actually a signifier of a lower quality product.
The El Diablo uses the reposado tequila as its base, adding the sumptuous blackcurrant flavour of crème de cassis for a sweet addition to the tequila’s earthy flavour, then adds ginger beer for a fiery spice. Let’s look at how to prepare the El Diablo cocktail:
- In a cocktail shaker filled with ice add the tequila, crème de cassis and lime juice
- Shake well for 10 seconds
- Strain into a Collins glass full of fresh ice
- Fill the rest of the glass with the ginger beer
- Cocktail shaker
- Collins cocktail glasses