Mexican El Diablo
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Mexican El Diablo
Photographed in an Urban Bar Freddo Highball
| 1 1⁄2 oz | Del Maguey Vida Clásico Mezcal |
| 1⁄2 oz | Joseph Cartron Double Crème de Cassis de Bourgogne |
| 3⁄4 oz | Lime juice (freshly squeezed) |
| 2 oz | Thomas Henry Ginger Beer |
How to make:
- Select and pre-chill a Collins glass.
- Prepare garnish of lime wedge.
- SHAKE first 3 ingredients with ice.
- STRAIN into ice-filled glass whilst also pouring ginger beer.
- Garnish with lime wedge on rim.
Strength & taste guide:
No alcohol
Medium
Boozy
Sweet
Medium
Dry/sour
Review:
Mezcal's assertive flavours stand up well, indeed sit in harmony with richly flavoured blackcurrant liqueur, lime juice and fiery ginger beer.
History:
The original name for Trader Vic's tequila-based El Diablo. As fellow Discerning Drinker, Erik Maloney suggests, more appropriate names would perhaps be Smoky Devil, Diablo Ahumado, or Diablo Humeante.
Nutrition:
One serving of Mexican El Diablo contains 174 calories
Alcohol content:
- 1.1 standard drinks
- 11.22% alc./vol. (11.22° proof)
- 16 grams of pure alcohol
- More Anytime cocktails
- More Aperitivo/aperitif cocktails
- More Fruity (e.g. Pornstar Martini) cocktails
- More Long drinks & highballs cocktails
- More Spicy (e.g. Spicy Fifty) cocktails
- More Summer cocktails
- More Winter cocktails
Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.
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An extra 2 cl of ginger beer made a better balance in my case.