El Diablo

El Diablo is a classic tequila cocktail that predates the Margarita, showcasing tequila's versatility beyond simple sours and highballs. Created in the 1940s by Victor "Trader Vic" Bergeron (of Mai Tai fame), El Diablo ("The Devil") combines tequila, crème de cassis (blackcurrant liqueur), fresh lime juice, and ginger beer, creating a spicy-fruity-tart combination unlike any other tequila drink. The cocktail represents tiki culture's experimentation with spirits beyond rum—Trader Vic was among the first to incorporate tequila into tropical drinks during the 1940s tequila boom. The drink's name reflects its devilish combination of ingredients and bold flavor profile. Crème de cassis adds deep berry sweetness and rich purple color, while ginger beer provides spicy effervescence that complements tequila's agave character. Fresh lime juice balances the sweetness and brings everything together. El Diablo is traditionally served in a Collins glass over ice, making it a refreshing long drink perfect for warm weather. The cocktail demonstrates that tequila works beautifully with ingredients beyond citrus and orange liqueur. While the Margarita dominated tequila cocktails for decades, El Diablo has experienced a renaissance as craft bartenders rediscover pre-Margarita tequila classics. The drink's ginger beer component connects it to Moscow Mule-style highballs while the cassis adds sophistication beyond simple mixers. El Diablo embodies tiki's creative spirit, Trader Vic's innovative approach to spirits, and tequila's historical use in complex cocktails before it became synonymous with shots and frozen drinks. The cocktail represents mid-century cocktail creativity and the ongoing rediscovery of forgotten classics that deserve modern recognition.