El Diablo Cocktail – Tequila, Cassis & Ginger Beer Highball

El Diablo is a standout tequila highball that balances fruit, citrus, and spice in a clean, refreshing format. Built on tequila and crème de cassis, it layers blackcurrant sweetness with sharp lime and finishes with the effervescent kick of ginger beer.

Background

First appearing in Trader Vic’s 1946 cocktail book, El Diablo reflects mid-century experimentation and cross-cultural influence. It pairs Mexican tequila with French blackcurrant liqueur, creating a unique profile that has endured as a lesser-known but highly respected classic.

What You’ll Need

Ingredients

• Tequila – the agave-forward base that anchors the drink
• Crème de Cassis – adds rich berry sweetness and depth
• Fresh Lime Juice – provides acidity and balance
• Ginger Beer – delivers spice and effervescence

Equipment

• Cocktail shaker
• Strainer
• Highball glass

Why This Drink Works

Sweet, Sour, and Spice in Balance

El Diablo succeeds by layering complementary contrasts. The cassis brings sweetness, lime cuts through with acidity, and ginger beer adds a spicy lift. Tequila ties everything together with a clean, earthy backbone.

Substitutions & Variations

• Use mezcal instead of tequila for a smoky variation
• Swap cassis with Chambord for a softer berry profile
• Use ginger ale for a milder, less spicy finish
• Add a dash of bitters for extra complexity

Helpful Tips

• Use fresh lime juice for best balance
• Add ginger beer last to preserve carbonation
• Stir gently after topping to keep the drink lively
• Use plenty of ice to maintain structure and chill