NOM

El Diablo

Disponibilité

Tout le temps

Catégorie

Famille

Spiritueux de base

Présentation / Histoire

When most people think of classic tequila drinks, their mind probably goes to the Margarita first, maybe the Paloma second. They may never get to the El Diablo, but they should. This mid-century classic combines tequila with crème de cassis (a sweet blackcurrant liqueur), lime juice and ginger.

The recipe first appeared in print as the Mexican El Diablo in Trader Vic’s Book of Food and Drink, which was published in 1946 and lists Vic as the drink’s creator (later recipes shortened the name to El Diablo, as it’s been known since). That first recipe called for ginger ale, and you can still opt for the gingery soda if you like. But ginger ale during this time period was spicier than most options available today, the former version having more in common with ginger beer. This recipe uses ginger beer to best recreate the cocktail’s traditional flavor.

Référence : https://www.liquor.com/recipes/el-diablo/

Style

Allongé

Saveur

fruité, épicé

Verre

Collins

Glace

Petite glace et crushed ice

Garnish

– Duo de lime
– Longue paille

Recette

– Refroidir verre
– Shaker
– 1.5 oz tequila
– 0.5 oz creme de cassis
– 0.5 oz jus de lime
– Shaker
– Purger le verre de l’eau résiduel
– Double strain le cocktail dans le verre
– Ajouter glace
– Topper avec soda de gingembre
– Garnish

Présentation

Na

Upsale

  • Tequila

Allergie

Taux d’alcool (ABV)

Brix de sucre

Ph / Acidité

Bar Bootlegger,

3481 St Laurent Blvd 2e Étage, Montréal, Québec H2X 2T6

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