El Diablo Drink Recipe: A Devilishly Good Drink

El Diablo Drink Recipe: Sip into This Devilish Delight 18+

Welcome to Shake, Sip, Serve, your one-stop shop for all things bartending.

I’m your host, KAD, and I’ve been slinging drinks and navigating the world of hospitality for over two decades. I’ve perfected my bartending skills, experimented with countless flavor combinations, and learning a thing or two about how to keep the party going behind the bar.

Whether you’re a seasoned bartender like me just looking for some fresh inspiration or a complete beginner who is eager to whip up impressive cocktails at home, Shake, Sip, Serve is here to be your guide. In the below blog, I’ll be sharing my knowledge and experience on everything from classic cocktails and innovative new creations to essential bartending techniques and industry secrets.

I’ll also be offering tips on stocking your home bar, mastering the art of presentation, and creating a memorable experience for your guests. So, grab your shaker, dust off your favorite glassware, and get ready to embark on a delicious journey into the world of bartending!

Let’s Shake, Sip, and Serve up something amazing together.

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At Shake, Sip, Serve we believe every cocktail has a story. Some are timeless, others are modern inventions, and a few sit somewhere in between — quietly carrying history while still feeling fresh on today’s menus.

One of those drinks is the El Diablo. Despite its dramatic name, this cocktail is approachable, vibrant, and full of personality. With just four ingredients — tequila, crème de cassis, fresh lime juice, and ginger beer — it balances sweet, sour, and spicy notes in a way that works year-round.

A Short History of El Diablo

The El Diablo first appeared in Trader Vic’s cocktail book in the 1940s, described as the “Mexican El Diablo.” While it never reached the fame of the Margarita or Tequila Sunrise, it carved out a niche as one of the earliest tequila drinks to appear in print outside of Mexico.

For decades it lived in the background of tiki culture, overshadowed by rum-based favourites. But in recent years, as tequila and mezcal have grown in popularity worldwide, bartenders have revisited El Diablo as a refreshing alternative to heavier classics. Today it’s appearing more often on craft bar menus — and with the rise of spicy, ginger-driven cocktails, it feels right at home in 2025.

The Classic El Diablo Recipe

Glassware: Highball or Collins
Ice: Cubes

Ingredients (AU measures):

50 ml tequila (blanco for crispness; reposado for a richer style)
15 ml fresh lime juice
15 ml crème de cassis
100 ml ginger beer
Lime wedge or wheel for garnish

Method:

Fill a chilled highball glass with ice.
Add tequila and lime juice.
Top with ginger beer and stir gently.
Slowly pour in crème de cassis so it “floats” through the drink.
Garnish with a lime wedge or wheel.

That’s it — a simple build, but one that delivers layers of flavour and a striking look.

Breaking Down the Ingredients

Tequila

Blanco tequila works best if you want the drink bright and crisp. Reposado adds softness and a little vanilla and oak — a nice option for cooler months. Always look for 100% agave tequila for a cleaner, more authentic flavour.

Crème de Cassis

A blackcurrant liqueur that provides El Diablo’s fruity backbone and rich ruby colour. It’s sweet, so keep your measures accurate.

Lime Juice

Fresh lime juice makes all the difference. Bottled juice tends to be too sharp without the bright aroma fresh citrus brings.

Ginger Beer

The unsung hero here. Good ginger beer adds fire, fizz, and balance. Brands like Bundaberg (local favourite) or Fever-Tree give reliable spice.

RSA and Standard Drinks in Australia

Cocktails should always be enjoyed responsibly, so let’s break down the alcohol content using Australian standard drink guidelines.

50 ml tequila @ 40% ABV = ~1.6 standard drinks
15 ml crème de cassis @ 15% ABV = ~0.2 standard drinks
Ginger beer and lime = 0

Total per serve: ~1.8 standard drinks

For those working in hospitality:

Always measure with a jigger for accuracy.
Make sure RSA guidelines are followed (e.g., serving no more than 4 standard drinks per occasion).
Offer lighter versions by reducing the tequila pour to 30 ml (~1.0 standard drink).

(Reference: Australian Government Standard Drinks Guide)

Tips for Making It Perfect

Chill your glass: A cold glass keeps the drink refreshing.
Layer your cassis: Pouring it last gives a beautiful swirl effect.
Taste balance: Too sweet? Use 10 ml cassis instead of 15. Too fiery? Add extra lime or a splash more ginger beer.
Ice matters: Fill the glass to the top — it keeps dilution steady.

Variations Worth Trying

Spicy Diablo: Add a slice of fresh jalapeño before topping with ginger beer.
Smoky Diablo: Swap some or all tequila for mezcal — the earthy smoke works beautifully with cassis.
Berry Diablo: Try raspberry or blackberry liqueur in place of cassis.
Frozen Diablo: Blend everything with ice for a slushy summer serve.

Food Pairings

The El Diablo is fantastic with food. Its bright citrus and ginger spice cut through richness, while cassis adds fruity lift.

Tacos (fish, chicken, or vegetarian)
Spicy chicken wings
Chips and guacamole
Seafood ceviche

It’s also a great barbecue drink — easy to build in bulk and light enough to sip alongside grilled meats or veggies.

El Diablo in Today’s Cocktail Culture

In 2025, El Diablo feels more relevant than ever. Tequila is booming, ginger beer cocktails are on trend, and drinkers are increasingly looking for refreshing, lower-ABV highballs they can sip over a longer occasion.

Bartenders love it because it’s:

Easy to build during busy service.
Visually striking with its layered look.
Flexible — it can be adapted with local ingredients or twists.

For home bartenders, it’s a fantastic “next step” after Margaritas, offering a chance to experiment with cassis and presentation.

Conclusion

The El Diablo cocktail is proof that some recipes don’t need dozens of ingredients to make a big impact. With just tequila, cassis, lime, and ginger beer, you get a drink that’s balanced, bold, and refreshing — perfect for Australia’s climate and drinking culture.

The bartending community is a vibrant and supportive one, and I’m excited to build that community here on Shake, Sip, Serve.

I’d love to hear your thoughts, questions, and experiences in the comments below.
What are you shaking up these days?
What topics would you like to see covered in future posts?
Let’s connect and continue the conversation!

Liquor & Gaming NSW: This website provides information on liquor licensing, responsible service of alcohol (RSA) training, and regulations for serving alcohol in NSW. It’s essential for anyone working in the hospitality industry in NSW. You can find it here: https://www.liquorandgaming.nsw.gov.au/

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Disclaimer: This post contains affiliate links. If you purchase through these links, I may earn a small commission at no additional cost to you