El Diablo

Alessandro Scire Calabrisotto

Bright, spicy and devilishly easy to drink, El Diablo is the tequila highball that deserves a place at every summer table. Tequila meets the deep, berry-rich sweetness of creme de cassis, sharpened with fresh lime and lengthened with fiery ginger beer. The result is a long, refreshing cocktail with a striking ruby hue and a name to match its lively character.

History of the El Diablo

El Diablo traces its roots to the mid-20th century and the great Tiki pioneer Victor "Trader Vic" Bergeron. It first appeared in print, under the name "Mexican Diablo," in Trader Vic's 1946 bartending guide. By the time it resurfaced in his 1968 Pacific Island Cookbook, the recipe was essentially unchanged but the name had been shortened to the one we use today: El Diablo.

It is a product of the era when American bartenders were beginning to explore tequila beyond the Margarita, folding the agave spirit into the long, fruit-forward style that defined Tiki and mid-century drinking. For decades it remained something of a hidden gem, but the modern cocktail revival — and a renewed appreciation for both tequila and ginger beer — has returned El Diablo to the spotlight it always deserved.

Recipe: How to Make a Classic El Diablo

Ingredients:

  • 45 ml (1.5 oz) blanco or reposado tequila
  • 15 ml (0.5 oz) creme de cassis
  • 15 ml (0.5 oz) fresh lime juice
  • 90 ml (3 oz) ginger beer, to top

Instructions:

  1. Add the tequila, creme de cassis and fresh lime juice to a shaker with ice.
  2. Shake briefly, just to combine and chill.
  3. Strain into a highball glass filled with fresh ice.
  4. Top with chilled ginger beer and stir gently once.
  5. Garnish with a lime wedge and, if you like, a few fresh berries.

Tips for Perfection:

  • Use a spicy, good-quality ginger beer — it provides the cocktail's signature kick and length.
  • Add the cassis last or let it settle for a moment to create a beautiful ruby gradient in the glass.
  • Reposado tequila lends a rounder, slightly oaked character, while blanco keeps it crisp and bright.

Additional Recommendations

Variations:

  • Mezcal Diablo — use mezcal in place of tequila for a smoky twist.
  • El Diablo blackberry — muddle fresh blackberries in place of, or alongside, the cassis.
  • Spicy version — add a slice of fresh chilli to the shaker for extra heat.

Pairings:

  • Spicy tacos or fajitas, which love the drink's sweet-sharp lift.
  • Salty, lime-dusted tortilla chips.
  • Grilled chicken or prawns with a smoky char.

Presentation:

  • Serve tall in a highball over plenty of ice to show off the ruby gradient.
  • Garnish with a lime wedge and a small cluster of fresh berries for a vivid finish.

Curiosity: A Fun Fact About the El Diablo

Despite its fiery, Mexican-sounding name, El Diablo was born within the American Tiki movement — the brainchild of Trader Vic, the same restaurateur often credited with popularising the Mai Tai. Its devilish title comes not from chilli heat but from its deep red, cassis-tinted glow.

Sources

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