As with so many classic cocktails, El Diablo’s provenance is hard to pin down. Some say it was created in the 1940s by an unidentified bartender in California. One verifiable fact: It appeared in the 1947 Trader Vic’s Bartender’s Guide as the Mexican El Diablo and was one of the first tequila drinks.
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1 1/2 ounces blanco tequila
1/2 ounce crème de cassis (black-currant liqueur)
3 ounces chilled ginger beer
1/2 ounce fresh lime juice
1 lime wheel, for garnish
How to Make It
Fill a chilled collins glass with ice. Add all of the remaining ingredients except the garnish and stir well. Garnish the drink with the lime wheel.
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