The Cocktail Spirit with Robert Hess
Recipe
El Diablo Cocktail
- 1 1/2 oz Sauza Silver Tequila
- 3/4 oz creme de cassis
- 1/2 oz lime juice
- top with ginger beer
shake with ice, strain into a collins glass filled with ice
garnish with a lime wheel
El Diablo
It’s hard to say exactly why this drink is called “Diablo” (Devil in Spanish), perhaps it is its red color, or perhaps it’s due to the little bit of spice brought in from the ginger ale. Either way, this is a wonderfully refreshing drink, and a good way to introduce somebody to tequila.
Comments
Always looking for a good tequila drink for there are so few.
This looks great, though I need some clarification on the ginger beverage.
The recipe listed calls for ginger beer, and ginger ale is used in the demo.
I love ginger beer though I don’t have any idea how it plays with cassis and tequila—-I could see ginger ale being a gentle enough sweetener to play nice.
Another ginger beer drink would be great—-love the Anjeo Highball you introduced a while back. In fact I haven’t found anyone who doesn’t like it.
Thanks, Robert
G
Garretto, Most ginger ales are fairly simplistic in flavor, so I typically prefer to use ginger beer instead of ginger ale for most cocktails that might otherwise call for ginger ale, unless of course the spiciness of the ginger beer would be too robust for the drink in question. Here I am using Thomas Kemper Ginger Ale, which I find to be an excellent product to use that is sort of between being a traditional ginger ale and ginger beer. I probably should have noted that during the video.
I prefer the Diablo with ginger beer, but if all you have handy is ginger ale, that version is good as well.
Robert,
It’s great that you added the Diablo to your list. This is a personal favorite of mine, and I make it often for my friends and family. I wanted to share an alternative recipe for those who really enjoy spicy ginger drinks. I go with 1.5 oz. silver tequila, 3/4 oz. lime juice (lemon also works well) 3/4 oz. ginger syrup, topped with ginger beer (or club soda), and a creme de cassis float. The key is the ginger syrup, which is 1:1 sugar and pure extracted juice of ginger root. The overall effect is a fantastically spicy, sweet, refreshing, and all around delicious summer drink. Thanks for adding!
This is probably my wife’s favorite drink, so I find myself making a lot of them. She likes them best (and I agree) with Fever Tree Ginger Ale. Honestly, I’ve never made one with ginger beer, since the only GB I keep around is Bundaberg for Dark & Stormies and such, and I guess I’ve always thought it would be too strong in this. To me, the beauty of this drink is the gentle interplay between the tequila and the cassis.