How to make ...
El Diablo
The El Diablo is the other, other tequila classic, often overshadowed by its more well-known cousins, the Margarita and the Paloma, the El Diablo is a mid-century classic created by tiki legend Trader Vic in 1946. A balanced, refreshing mixture of earthy tequila, tart lime, spicy ginger and sweet, fruity blackcurrant liqueur.
We’ve stuck to the classic recipe for this one, opting for spicier, more flavourful ginger beer over ginger ale which is preferred in some iterations. For our alcohol free version we’ve replaced tequila with Seedlip Grove 42 and swapped crème de cassis for blackcurrant syrup.
Ingredients
35ml Seedlip Grove 42
15ml Blackcurrant Syrup
15ml Lime Juice
Ginger Beer to Top
Lime Wheels for Garnish
Times:
Prep: 1
Make: 1
Total: 2
Calories:
140
Allergens:
Servings:
1
Method
Using your jigger to measure, add the Seedlip Grove and blackcurrant syrup to your Boston glass or the bottom half of your shaker
Using your elbow press, squeeze the juice of half a lime (roughly 15ml) into your shaker
Fill with cubed ice and seal
Shake vigorously for 10-15 seconds
Using your Hawthorn strainer, strain into a tall glass
Fill glass with fresh cubed ice
Top up with ginger beer
Garnish with a couple of lime wheels
Serve and enjoy
Equipment
Shaker
Jigger/Measure
Hawthorn Strainer
Elbow Press
Cubed Ice
