El Diablo Cocktail

Difford's Guide
User Rating



Copo Collins
Measuring jigger

Flavour Profile



178 calorias

Times, Seasons & Occasions

El Diablo Cocktail image

Servir em

Copo Collins


Lime wedge

Como fazer:

SHAKE first 3 ingredients with ice and strain into ice-filled glass. TOP with ginger beer.

1 12 fl oz Patrón Reposado tequila
12 fl oz Giffard Cassis Noir de Bourgogne
34 fl oz Suco fresco de Limão
2 fl oz Thomas Henry Ginger Beer

Our comment:

The tequila, rich red berry fruit, lime and ginger aren't exactly a subtle combination but it is one that has proved both popular and enduring.


"The first known reference to 'The Devil' cocktail is in Victor Bergeron's 1946 Trader Vic's Book of Food and Drink as a "Mexican El Diablo" and crucially the book denotes this as being a Trader Vic original cocktail. By the time the drink reappears in his 1968 Trader Vic's Pacific Island Cookbook the name has been shortened to "El Diablo." The recipe throughout four of Vic's books, including his 1972 remains consistent as follows:
"½ lime
1 ounce tequila
½ crème de cassis
Ginger Ale
Squeeze lime juice into a 10-ounce glass over ice cubes; add spent lime shell. Add tequila and crème de cassis. Stir. Fill glass with ginger ale. Serve with a straw."

The above calls for a 10oz glass which is as big as a proper Highball glass gets. Modern-day recipes (including our recipe) are for larger, typically 12oz, Collins glasses.

Due to the "TV" denoting Trader Vic original cocktails in the books disappearing from the El Diablo in the 1972 edition some have questioned whether this was indeed originally a Trader Vic cocktail. Other misguided folks suggest that Victor Bergeron created the Mexican El Diablo for his Señor Pico Mexican-themed restaurant concept, but TraderVics.com says, "The Señor Pico restaurant concept was first established in San Francisco by "Trader" Vic Bergeron in 1964" some 20 years after the cocktail appeared in his first book.

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