Skip to main content
Epicurious

El Diablo

By Eben Freeman

4.6

(6)

Photo of classic tequila cocktails The diablo a drink made with creme de cassis and ginger.
El DiabloElizabeth Perrin

Eben Freeman, bartender of Tailor restaurant in New York City, developed this adaptation of a classic tequila-based cocktail. Freeman uses a reposado tequila because it has more body and adds less of a vegetal flavor than a blanco would.

Recipe information

  • Yield

    Makes 1 serving

Ingredients

About 1 cup ice cubes
1/4 cup (2 ounces) reposado tequila
6 tablespoons (3 ounces) ginger beer or ginger ale
1 teaspoon crème de cassis
1 lime wedge

Preparation

  1. In 11-ounce highball glass, combine ice and tequila. Top with ginger beer, then slowly pour in crème de cassis (it will settle to bottom). Squeeze lime wedge over, then drop wedge into drink and serve.

TagsCocktailAlcoholBeveragesTequilaCrème de CassisLiqueurNut FreeDairy FreeEasyQuickEpicurious

See Related Recipes and Cooking Tips

Read More
Upside-Down Martinis for a Crowd
Invert the ratio of gin to vermouth for a party-friendly and slightly lighter drinking experience.
Sheet-Pan Hot Honey Chicken and Peaches
No grill needed for this just-charred-enough sweet and spicy chicken.
The Most-Saved Recipes in the Epicurious App This Week
Like tiny tomato galettes and grilled shrimp with chimichurri.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
13 Types of Nuts and How to Cook With Them
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.
Spaghetti With So Much Zucchini
Loosely inspired by pasta Amatriciana, a few pounds of zucchini stand in for tomatoes.
The Most-Saved Recipes in the Epicurious App in June
Like swordfish steaks with tomatoes and Peruvian-style tofu.
Classic French Vinaigrette
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.