El Diablo

The weather is getting warmer which means it is time for warm weather drinks. Better yet, how about a tiki drink?

The El Diablo (‘The Devil’) is said to be created by Victor Jules Bergeron, Jr. who was better known by his nickname, Trader Vic. It first appeared in a Trader Vic’s cocktail book in 1946. The Polynesian-themed Trader Vic’s restaurants were particularly popular during the 1950s and 1960s. They are still around today although you’ll find most locations outside of the United States. While most of Trader Vic’s drinks were rum based (he shares credit for creating the Mai Tai), this drink is tequila-based.

It’s a combination of smooth tequila, slightly sweet crème de cassis, tart lime juice and spiced ginger beer. Look for a good silver tequila – one that is 100% agave. For a special version you could also use a reposado tequila (aged for two months to a year in either steel or oak). In order to balance out this drink, I recommend a ginger beer that is low in sugar. I used Q Light Ginger Beer (no artificial sweeteners) which provided the right level of sweetness and spiciness.

Crème de cassis can be difficult to find (particularly in Pennsylvania) so I look for it when I go out of state. It’s worth finding for this cocktail and while you are at it, try it in a Kir Royale (a favorite of mine).

At our local Wegmans, there are special aisles for checkout if you’re purchasing wine or beer. I wasn’t in one of those aisles, but I was purchasing ginger beer. The high school checkout person was confused when he saw the ginger beer. I assured him that while it may say beer, there’s no alcohol in it. I couldn’t resist telling him that it would be used to mix with alcohol. Just doing my part to spread cocktail education.

 

 

Source:  Variation on recipe from New York Times Cooking