The Margarita Alternative: El Diablo Cocktail

The measure of a good bartender for the majority of eager patrons in Texas is the margarita. This standard is generally unfair as the criteria for the most classic of tequila cocktails is constantly under attack from inferior orange liqueurs like Patron Citronge, this month’s “best margarita mix”, and the notorious frozen varietal. With such a wide spectrum of margarita preferences, it is anyone’s guess what the guest staring at me from across the bar is requesting. I’m hoping that they are going to appreciate the bold, yet refreshing, balance of tequila, Cointreau, and fresh lime juice in a true margarita. But, this being Texas and all, home of the machined margarita, the future is very uncertain. So, I’ve started avoiding the margarita altogether; instead, I opt for another wonderful tequila cocktail with similar characteristics: El Diablo.

Spring’s grasp on Houston is in full affect at this point, so revisiting the lighter seasonal drinks of a year ago has become a priority. Fortunately, this week’s Mixology Monday topic of fruit liqueurs is a perfect opportunity. The Diablo is, to my knowledge, first documented in Trader Vic’s Book of Food and Drink (1946) as the Mexican El Diablo, and it uses crème de cassis brilliantly:

“Mexican El Diablo

1/2 lime
1 ounce tequila
1/2 crème de cassis
Ginger Ale

Squeeze lime juice into a 10-ounce glass; drop in spent shell. Add ice cubes, tequila, and crème de cassis. Fill glass with ginger ale.”

Some of my older books are at the bar right now, and I don’t have them in front of me. So if anyone has an earlier source, please let me know. I actually only have Trader Vic’s Bartender’s Guide, Revised (1947), but other sources say that Trader Vic first listed this recipe in the 1946 publication. Either way, the daunting name of El Diablo, which means “The Devil”, certainly doesn’t live up to its name. The crème de cassis and ginger beer make this tequila option extremely refreshing, certain to please any margarita lover. What I enjoy most about this cocktail is the diversity of flavors. The traditional characteristics of tequila work so well with the fruity currant element of the crème de cassis, the spiced dimensions of the ginger beer, and the acidic component provided by the lime.

To help this cocktail reach its full potential, however, the original recipe should be updated slightly. Instead of squeezing half a lime, use half an ounce. More tequila is always a plus; up the portion here to one and half ounces. Additionally, I don’t rely on filling the glass to determine how much ginger ale goes into the drink; measure the ginger ale and use one ounce only. Choosing tequila brands here is pretty basic, as a solid blanco tequila will do, but being picky with the crème de cassis is a wise choice here. There isn’t a better option than Marie Brizard Crème de Cassis Bourdeaux in my opinion. Finally, don’t use a generic ginger ale; make your own ginger beer or pick out a quality bottled brand. Now, that’s better; try this one out:

El Diablo

1 1/2 oz Tequila (Don Julio Blanco)
1/2 oz Crème de Cassis (Marie Brizard)
1/2 oz Lime Juice
1 oz Ginger Beer

Shake the tequila, crème de cassis, and lime juice with ice and strain into an ice-filled rocks glass. Top with the ginger beer and garnish with a lime. Consider this option whenever ordering a margarita in the future.

I am glad that this week’s Mixology Monday topic coincided with the oncoming spring season so well. This part of the year, more than any other, is such a creative time because of the availability of fresh, seasonal fruits and the persistent desire for refreshing cocktails. The Diablo is one of my favorite refreshing cocktails because it maintains a respectable level of complexity while offering an alternative to far too common drinks, like the margarita. If you’re searching for more drinks with fruit liqueurs, be sure to check out this week’s Mixology Monday host, Morsels and Musings for a list of everyone’s posts.