El Diablo
Saved by 12 People
About this Cocktail

Recipe from the PDT Cocktail book, originally Jules Bergeron in Trader Vic's Bartenders Guide. A very, very, very drinkable and balanced cocktail to kick off the weekend!

Ingredients:
  • 2 oz. Baluarte Blanco Tequila
  • 1 oz. (non carbonated) Ginger Beer
  • .75 oz. Gabriel Boudier Crème de Cassis
  • .75 oz. Lemon juice
Preparation:

Shake with ice and double strain into a rocks glass filled with ice, garnish with a lemon wedge.

3 Comments
  • Carl Gilbert
    Ginger beer I used is carbonated so I added it after shake and tossed/rolled to combine. Had to use a large glass, not rocks. Good, but I would dial back the cassis and maybe add 1 dash if cherry or lemon bitters. I'll try again and repost.
  • Jordan Harper
    Yeah, the PDT recipe comes with it's own non carbonated Ginger Beer sub-recipe, something much spicier and dryer than a commercial, carbonated beer. I tried making with normal ginger beer and it's pretty decent, but quite sweet. Some hopped grapefruit bitters might work well.
  • Carl Gilbert
    Yah, I can see a spicy ginger beer really balancing out the cassis. That's definitely something to consider.

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