El Diablo Recipe

By
Maggie Hoffman
Maggie Hoffman is a contributing writer at Serious Eats.
Maggie Hoffman
Maggie Hoffman is a writer and editor focusing on cocktails and food. She was the managing editor for Serious Eats until 2016 and is the digital director for Epicurious.
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Updated Apr. 09, 2020
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Wes Rowe

The Diablo cocktail is made with tequila and creme de cassis. This delicate variation from David Welch at Lincoln Restaurant in Portland, Oregon, calls for Pimm's instead. The result is bright and refreshing.

Recipe Details

El Diablo Recipe

Active 5 mins
Total 5 mins
Serves 1 serving

Ingredients

  • 1 1/2 ounces blanco tequila
  • 1/2 ounce freshly squeezed lime juice from 1 lime
  • 1/2 ounce high quality triple sec
  • 1/2 ounce Pimm's No. 1
  • Ginger ale

Directions

  1. Combine tequila, lime juice, triple sec, and Pimm’s in a cocktail shaker filled with ice. Shake until well chilled, about 20 seconds. Strain contents into a Collins glass filled with ice and top with ginger ale.

Special equipment

Cocktail shaker and strainer

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