The Cocktail College Podcast: El Diablo, Revisited
“Cocktail College” is brought to you by tequila Don Julio. Don Julio González followed his heart over his head. He loved his land, agave, and community — basically, every choice he made was for exceptional tequila, something I know you can appreciate, “Cocktail College” listener. He did it por amor, and this is how people from Mexico basically live every single day. Hecho en México, loved everywhere, head to www.donjulio.com/tequila-drinks for a list of cocktails to create with Don Julio’s expressions. Made with love in every drop.
Something that comes up quite a lot here on “Cocktail College” is the relative lack of classic tequila cocktails. We even dedicated an entire episode to transforming other classics into tequila drinks. Today, though, we’re highlighting an often-overlooked agave-fueled classic: El Diablo. In late Summer 2022, we discussed this very drink with Josué Gonzaléz of Miami’s Unfiltered Hospitality. At the time, it seemed like El Diablo was quietly tending. However, coming up on two years later, it seems like it never really caught on, even though tequila itself remains on fire.
That’s why we’re diving into the “Cocktail College” archives today to shine another light on this blend of fresh lime, crème de cassis, ginger beer, and blanco. Whether you’re a home mixologist looking for something new or a bartender whose guests simply can’t get enough tequila cocktails, it’s time to dance with the devil and give El Diablo a chance. Squeeze those limes, dust off the crème de cassis, get the ginger beer on ice, and tune in for more.
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Josué Gonzaléz’s El Diablo Recipe
Ingredients
¾ ounce fresh lime juice
1 ¼ ounces blanco tequila
½ ounce crème de cassis
3 ounces ginger beer
Garnish: lime wheel, candied ginger, and Filthy cherry
Directions
Combine lime juice, crème de cassis, and tequila in a cocktail shaker with two ice cubes. (Optional: Substitute crème de cassis with strawberry syrup for a sweeter flavor).
Shake until cold and strain into a highball glass.
Top up with ginger beer and crushed ice.
Garnish with a lime wheel, candied ginger, and skewered Filthy cherry.
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