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The Spanish Devil’s Drink


Dating back to mid-1940s America, El Diablo is one of those speakeasy-style drinks that appeared in the classic cocktail dictionary, Trader Vic’s Book of Food and Drink. El Diablo’s consistent appeal might come down to its balance; the spicy sweetness the ginger ale is counteracted by the acidity of the lime, while the blackberry adds a medicinal bite and perfectly complements tequila’s floral notes.


El Diablo might have a bad reputation, but really he’s pretty easy to make (and drink). Simply take a shot of good-quality tequila (100 per cent agave) and throw it in a shaker full to the brim with ice. Squeeze in the juice of half a lime, using a Mexican elbow if you’ve got one. Pour a small swig of Creme de Cassis, bung on the lid, then shake the devil out of it.


Strain the contents into a tallish glass filled with ice, and top it up with Schweppes Dry Ginger Ale. Garnish liberally with a slice of lemon.




Creme de Cassis


Schweppes Ginger Ale

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