Tequila: El Diablo

By Mark Bittman

Tequila: El Diablo
Yunhee Kim for The New York Times. Drink stylist: Brian Preston-Campbell. Prop stylist: Theo Vamvounakis.
Total Time
2 minutes
Rating
4(118)
Comments
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Crème de cassis is a deep red liqueur made from black currants, and it gives this drink its reddish color. The ginger beer makes this drink bubbly and refreshing, the perfect sip on a warm evening.

Featured in: It’s 5 O’Clock Somewhere

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Ingredients

  • Ice
  • ¼cup tequila
  • 1½tablespoon triple Sec
  • 1½tablespoon lime juice
  • 1½tablespoons crème de cassis
  • Ginger beer
  • Garnish: lemon wedge
Ingredient Substitution Guide
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Preparation

  1. Step 1

    Combine lots of ice, the tequila, triple sec and lime juice in a mixing glass and shake. Add 1½ tablespoons crème de cassis. Shake and strain into a glass with ice and top with ginger beer. Garnish: lemon wedge.

Ratings

4 out of 5
118 user ratings
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Comments

Michael Cirillo

I doubled this (but 3 1/2 instead of 4 ounces tequila) for 2 people because the recipes are usually for 1 drink. I got 4 drinks out of it.

lexymarty

The balckberry was a bit heavy and you should definitely use Mezcal instead of tequila. The the Mezcal adds better heft to handle the blackberry.

Cambro

This was an absolute hit when we had friends over for some Colorado style pork tacos. I multiplied by six, poured into a pitcher with ice, added two full bottles of Reed’s extra spicy Gingerale, and garnished with some blackberries. It was a stunner. If you’ve got some cassis in your liquor cabinet and don’t know what to do with it, this is a great place to start.

leslie

I couldn’t find Cassis so I subbed a berry drink which lowered the alcoholic content and made it a little more daytime punchy! All good.

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