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/