Sparkling El Diablo Tequila Cocktail With Cassis and Ginger

Why You’ll Love This Recipe

• Sweet blackcurrant, tart lime, earthy tequila, and spicy ginger create a lively, balanced drink.
• It takes just 5 minutes and uses straightforward cocktail-making techniques.
• The deep ruby color and sparkling finish make it impressive enough for parties.
• It is easy to adjust for a drier, smokier, or alcohol-free variation.

Grocery List

• Produce: 1 fresh lime and 1 fresh blackberry
• Dairy: None required
• Pantry: Blanco tequila, crème de cassis, ginger beer, and ice

Full Ingredients

For the Cocktail

• 2 ounces blanco tequila, preferably 100% agave and 80 proof
• 1/2 ounce crème de cassis
• 3/4 ounce freshly squeezed lime juice, strained to remove seeds and excess pulp
• 3 ounces ginger beer, chilled to 40°F or colder

For the Ice and Garnish

• 2 cups ice, divided between the cocktail shaker and serving glass
• 1 thin lime wheel
• 1 fresh blackberry

Step-by-Step Instructions

Step 1: Chill the serving glass

Fill a 10- to 12-ounce highball or Collins glass with 1 cup of ice. Let it stand for 2 minutes while you prepare the cocktail. A properly chilled glass helps the drink remain crisp and sparkling without melting the ice too quickly.

Step 2: Prepare the lime juice

Roll the lime firmly on the counter for 5 seconds to loosen the juice inside. Cut it in half, squeeze the juice, and strain it through a small fine-mesh strainer. Measure exactly 3/4 ounce for the cocktail, then cut a thin wheel from the remaining lime for the garnish.

Step 3: Combine the base ingredients

Add 2 ounces of blanco tequila, 1/2 ounce of crème de cassis, and 3/4 ounce of fresh lime juice to a cocktail shaker. Add the remaining 1 cup of ice. Do not add the ginger beer to the shaker because shaking a carbonated ingredient can create excess pressure and cause spills.

Step 4: Shake until cold

Secure the shaker tightly and shake vigorously for 10 seconds. The outside of a metal shaker should feel very cold and develop a light layer of condensation. This brief shake chills the ingredients, slightly dilutes the stronger flavors, and blends the berry liqueur evenly with the lime and tequila.

Step 5: Strain and add the ginger beer

Pour any melted water out of the chilled serving glass while keeping its ice in place. Strain the shaken cocktail over the ice, then slowly pour in exactly 3 ounces of ginger beer chilled to 40°F or colder. Stir gently with a bar spoon for 2 complete turns, which combines the flavors without flattening the bubbles.

Step 6: Garnish and serve

Place 1 lime wheel against the inside of the glass or on the rim, then add 1 fresh blackberry. Serve the El Diablo immediately, ideally at a temperature of 38°F to 42°F, while the ginger beer is lively and the citrus aroma is fresh.

Pro Tips

• Choose 100% agave tequila: A clean, peppery blanco tequila gives the drink structure without hiding the blackcurrant and lime flavors.
• Use fresh lime juice: Bottled juice can taste muted or harsh, while freshly squeezed juice keeps the cocktail bright.
• Keep the ginger beer very cold: Ginger beer chilled to 40°F or colder retains more carbonation and reduces ice melt.
• Select a spicy ginger beer: A robust, peppery brand balances the sweetness of the crème de cassis better than a mild ginger ale.
• Measure carefully: Crème de cassis is concentrated and sweet, so an extra splash can quickly overpower the tequila and lime.

Variations

• Smoky El Diablo: Replace 1 ounce of the blanco tequila with 1 ounce of joven mezcal for a gently smoky finish.
• Drier El Diablo: Reduce the crème de cassis to 1/4 ounce and increase the lime juice to 1 ounce. Keep the tequila and ginger beer measurements unchanged.
• Zero-Proof Version: Replace the tequila with 2 ounces of nonalcoholic agave spirit and replace the crème de cassis with 1/2 ounce of blackcurrant cordial. Use the same amount of lime juice and ginger beer.

Storage & Make-Ahead

This cocktail is best served immediately after the ginger beer is added. For advance preparation, combine the tequila, crème de cassis, and lime juice in a covered jar and refrigerate at 40°F or colder for up to 4 hours. When ready to serve, shake one portion with ice, strain it into an ice-filled glass, and add the ginger beer. Do not add ginger beer ahead of time because it will lose its carbonation. Leftover assembled cocktail should not be stored.

Nutrition (per serving)

Calories: 215 kcal | Carbs: 20g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Fiber: 0g | Sugar: 17g | Sodium: 8mg | Cholesterol: 0mg