El Diablo

This classic cocktail combines the sharpness of ginger ale with the full-bodied flavor of tequila and the zest of lime. This makes the El Diablo cocktail the perfect choice for anyone looking for a slightly spicy and exciting twist on the traditional margarita.

Where does the El Diablo cocktail come from?

The name "El Diablo" is Spanish for "The Devil" and supposedly refers to the fiery appearance and spicy kick of the cocktail. The bright red color of the cocktail, which is often achieved through the use of crème de cassis (a blackcurrant liqueur ), contributes to the association with the devil. The name is said to be a teasing allusion to the drink's complex and lively taste.

The cocktail is thought to have originated in the United States in the mid-20th century. Some suspect that it was first mixed in California, where tequila was becoming increasingly popular. Others believe that the Margarita, with its tropical flavor profile, was created as part of the Tiki cocktail movement.

El Diablo recipe

Ingredients (for 2 servings):

• 9 cl tequila
• 6 cl lime juice
• 3 cl Crème de Cassis (blackcurrant liqueur)
• 12 cl ginger ale

Preparation:

1. Pour the tequila, lime juice and cassis into a shaker
2. Shake with ice cubes.
   Strain into two highball glasses.
3. Top up with ginger ale and stir carefully.

Serving recommendation

El Diablo is best served on a warm afternoon or evening, as it is incredibly refreshing and exudes a tropical, summery atmosphere. It is perfect for a cozy barbecue in the garden, an afternoon by the pool or simply to transport you to a sunny paradise for a few moments.

This cocktail goes well with Mexican and spicy dishes such as tacos or nachos as well as desserts with blackcurrant or blackberry flavors.