Mexican El Diablo
The smoky devil. Mezcal's earthy punch meets rich blackcurrant liqueur, fresh lime, and fiery ginger beer in a highball that earns its devilish name with every sip.
- 2 ozmezcal
- ½ ozcreme de cassis
- ¾ ozfresh lime juice
- 3 ozginger beer
- Lime wedge and fresh blackberriesgarnish
- 1Combine mezcal, creme de cassis, and fresh lime juice in a cocktail shaker.
- 2Fill with ice and shake for 12 to 15 seconds until chilled.
- 3Strain into an ice-filled highball glass.
- 4Top with chilled ginger beer and stir gently.
- 5Garnish with a lime wedge and a few fresh blackberries.
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The El Diablo cocktail first appeared in Trader Vic Bergeron's 1946 Book of Food and Drink, where it was listed as a tequila highball with creme de cassis, lime, and ginger beer. Difford's Guide documents the mezcal variation as the "Mexican El Diablo," noting that mezcal's assertive smokiness sits in particularly harmonious balance with the richly flavored blackcurrant liqueur and fiery ginger beer. The name, meaning "the devil" in Spanish, is a nod to the cocktail's deep red hue and its boldly complex flavor profile. The mezcal version began appearing on craft agave bar menus in the 2010s as interest in the spirit surged.
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