El Diablo

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Devilishly easy to make and even easier to drink, El Diablo is a drink I put off making for a long time because (a) I bought some blackcurrant liqueur (Cassis) and then couldn’t remember which recipe I’d bought it for, so it sat forlornly in the fridge where it got mocked for being ‘adult Ribena’, and (b)I’m an idiot (see (a) for proof of this).

Then, while having lunch at Mamasita (a Mexican joint in Melbourne that, at the height of its fame, you had to queue for hours to get into), I tried this magical yet unlikely combination of blackcurrant liqueur, tequila and ginger beer and immediately knew I had to replicate it at home.

Mamasita’s looks way better than mine – they present theirs with half a spent lime shell filled with Cassis for you to add to the drink as you wish – but I think mine tastes just as good, and it’s less fiddly to serve. Lots of recipes call for a 2:1 ratio of tequila to Cassis (eg 60ml tequila and 30ml Cassis), but I found that was too blackcurrant-y, so I’ve adjusted the recipe a bit, going for a 3:1 ratio instead.

INGREDIENTS

45ml blanco tequila (we used Espolón)

15ml Cassis

lime wedge

ginger beer (we used Bundaberg)

GLASS

rocks

METHOD

Half-fill a rocks glass with ice. Add the tequila and cassis; squeeze the lime juice directly into the glass and drop the rind in, too. Top with ginger beer, stir gently and serve.

DEGREE OF DIFFICULTY

Easier than selling your soul to Satan. Not that we’d know from experience, of course…
RECIPE BY

52 Cocktails adapted this one from a bunch of other recipes. You can adjust the tequila-to-Cassis ratio as you see fit, add more lime or serve it in a long glass with more ginger beer to make it suit your own satanic purposes!

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