El Diablo (re-run)

We're diving into the Cocktail College archives today to shine another light on an often-overlooked tequila-based classic: El Diablo. Here to mix up fresh lime, crème de cassis, ginger beer, and blanco is Josué Gonzaléz of Miami's Unfiltered Hospitality. Listen on or read below to discover Josué's El Diablo recipe — and don’t forget to leave a rating, review, and subscribe! 

Josué Gonzaléz’s El Diablo Recipe 

Ingredients 

- ¾ ounce fresh lime juice

- 1 ¼ ounces blanco tequila

- ½ ounce crème de cassis

- 3 ounces ginger beer

- Garnish: lime wheel, candied ginger, and Filthy cherry

Directions 

1. Combine lime juice, crème de cassis, and tequila in a cocktail shaker with two ice cubes. (Optional: Substitute crème de cassis with strawberry syrup for a sweeter flavor).

2. Shake until cold and strain into a highball glass.

3. Top up with ginger beer and crushed ice.

4. Garnish with a lime wheel, candied ginger, and skewered Filthy cherry.

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