Devil In the Details — The El Diablo

Is it Mexench?  Frexican?  Mexifrenchican?  As the El Diablo combines Mexican tequila with French creme de cassis, these are good questions.  The first mention of the El Diablo occurred in 1946, when it was listed in a Trader Vic’s book (Trader Vic’s is better known for tiki cocktails).  I adapted this recipe from one I found in Imbibe magazine.

The El Diablo

2 ounces resposado tequila (I like Herradura)
2/3 ounce creme de cassis (use one made in France)
Juice from 1/2 lime
2-3 ounces ginger beer (non alcoholic)

Combine all of the ingredients except the ginger beer into a shaker, shake as if you’re possessed by you know who, strain into a chilled glass, and top with the ginger beer.

The details of the El Diablo are important.  Using reposado tequila, which is aged between two months and one year, gives you a subtly robust counterpoint to the slightly sweet creme de cassis.  You’ll find creme de cassis, a blackcurrant liqueur, in other cocktails such as the Bourbon Renaissance.  The lime juice and ginger beer add a little spicy punch. You can drink the El Diablo while reading Dante’s Inferno (a powerful book), listening to Sympathy For the Devil by the Rolling Stones or Devil With A Blue Dress On by Mitch Ryder & The Detroit Wheels (both are great songs), and/or watching the Duke University Blue Devils (I am one).

If you believe in the afterlife, when the time comes I will have a seat on the express train to hell.  Find me in the bar car.