El Diablo

It's hard to imagine that this cocktail first made an appearance in 1947. That was when Trader Vic put it on his cocktail menu as "Mexican El Diablo." For some reason, it only stayed on his menu for a few years before resurfacing a decade later at Señor Pico's, a Mexican restaurant chain Vic had started up. By this time, he had dropped the "Mexican" and simply called it "El Diablo."

While the Crème de Cassis (black currant liqueur) is likely the most notable ingredient in this cocktail, we'd like to call out the use of ginger beer. Yes, the same ginger beer that is going into virtually every 'mule' in every bar around the country. The thing is, ginger beer is nothing new. In fact, it's been around for quite some time and is an excellent 'cheat' for many Tiki Drinks, adding great spice, a little sweetness and some bubbles as well.

But this drink would be nothing without great tequila. And great tequila we have! We're using the new Roca Patrón tequila. Well, it's actually only new to us. Roca Patrón just launched here in the states, but the method used to make it is more than 500 years old. It's a premium Patrón (as if the regular stuff is not good enough already!) and has a higher proof than it's sibling. The old-fashioned "tahona" process crushes the agave by stone, before distilling (with pulp for extra flavor) in copper stills. This means more flavor, depth and complexity to the tequila.

Wanna taste it? Well come see us at Tikitober on October 3!

Recipe adapted from Beachbum Berry Remixed: A Gallery of Tiki Drinks.



cocktail mixing glass
tall glass


.5 oz fresh lime juice
.75 oz crème de cassis
1.5 oz Roca Patron Silver
1.5 oz ginger beer, chilled
garnish (we used fresh ginger leaves)


Add ingredients to the cocktail mixing glass with ice and stir lightly to chill, but not to kill the carbonation of the ginger beer. Fill tall glass with ice and strain cocktail into glass. Garnish, serve and enjoy.