Name: El Diablo Cocktail
Yield: Makes 1 serving
Ingredients: About 1 cup ice cubes; 1/4 cup (2 ounces) reposado tequila; 6 tablespoons (3 ounces) ginger beer or ginger ale; 1 teaspoon crème de cassis; 1 lime wedge

Photo of classic tequila cocktails The diablo a drink made with creme de cassis and ginger.

El DiabloElizabeth Perrin

Eben Freeman, bartender of Tailor restaurant in New York City, developed this adaptation of a classic tequila-based cocktail. Freeman uses a reposado tequila because it has more body and adds less of a vegetal flavor than a blanco would.

Recipe information

Yield
Makes 1 serving

Ingredients

About 1 cup ice cubes

1/4 cup (2 ounces) reposado tequila

6 tablespoons (3 ounces) ginger beer or ginger ale

1 teaspoon crème de cassis

1 lime wedge

Preparation

In 11-ounce highball glass, combine ice and tequila. Top with ginger beer, then slowly pour in crème de cassis (it will settle to bottom). Squeeze lime wedge over, then drop wedge into drink and serve.

TagsCocktail Alcohol Beverages Tequila Crème de Cassis Liqueur Nut Free Dairy Free Easy Quick Epicurious

Recipe notes

See Related Recipes and Cooking Tips

5 Reasons to Take Tequila Beyond Margaritas
Margaritas are great, but there's whole world of tequila cocktails out there.

The Only Frittata Recipe You’ll Ever Need

Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.

Caramelized Onion Pasta

Turn humble onions into this thrifty yet luxe pasta dinner.

All the Recipes From Bon Appétit’s Summer Issue

We’ve got grilled lemongrass chicken, a fresh tomato michelada, and stonefruit salami panzanella.

Sofrito Bolognese

An ex-boyfriend’s mom—who emigrated from Colombia—made the best meat sauce—she would fry sofrito for the base and simply add cooked ground beef, sazón, and jarred tomato sauce. My version is a bit more bougie—it calls for caramelized tomato paste and white wine—but the result is just as good.