Name: Milk and Honey's El Diablo
Total time: 5 min
Cuisine: Cocktail
Ingredients: 60 ml Blanco tequila; 22.5 ml Homemade ginger syrup; 15 ml Lime juice; 7.5 ml Crème de cassis; 45 ml Soda (club soda) water

Milk & Honey's El Diablo
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Glass:

Photographed in a Ginza Highball

Ingredients:
2 fl oz	Patrón Silver blanco tequila
³⁄₄ fl oz	Ginger syrup (equal parts ginger juice to caster sugar by weight
¹⁄₂ fl oz	Lime juice (freshly squeezed)
¹⁄₄ fl oz	Joseph Cartron Double Crème de Cassis de Bourgogne
1 ¹⁄₂ fl oz	Thomas Henry Soda Water chilled

Read about cocktail measures and measuring

Prepare:

Select and pre-chill a COUPE GLASS.
Prepare garnish of skewered crystallised ginger.

How to make:

SHAKE first 4 ingredients with ice.
STRAIN into ice-filled glass whilst also pouring soda.

Garnish:

Garnish with skewered crystallised ginger.

Strength & taste guide:

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

More cocktails with similar strength and taste profile

Milk & Honey's El Diablo lifestyle image

Milk & Honey's El Diablo lifestyle thumbnail

Review:

Fiery ginger syrup and a splash of soda replace ginger beer in this devilish rendition of El Diablo.

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History:

Adapted from a recipe created circa 2010 at Milk & Honey in Manhattan, New York City.

Nutrition:

One serving of Milk & Honey's El Diablo contains 210 calories

Alcohol content:

1.4 standard drinks
12.46% alc./vol. (24.93° proof)
20.1 grams of pure alcohol

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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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Doug Bain

22nd March at 23:39

Acknowledging that I should have throttled back on the syrup given that I was without soda and trying to make this uncrushed ice, still very sweet. I definitely liked how the flavors play together and I will try it again both with soda and with less syrup.

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