I love trying new drinks, especially when I stumble on a twist to classic tequila cocktails. Today, I’m actually pretty excited to share an eerie El Diablo cocktail recipe—it’s perfect if you’re craving something bold, maybe even a little mysterious, for your next get-together.
The El Diablo brings together tequila, crème de cassis, lime juice, and ginger beer for a flavorful, eye-catching tequila cocktail.
This drink really stands out because the ingredients blend sweet, tart, and spicy flavors in a way that’s just easy to enjoy. If you’re into tequila cocktails and want something a little different, the El Diablo could totally surprise you.
It’s not as famous as some other tequila drinks, but honestly, it’s just as easy to make.
Eerie El Diablo Cocktail Recipe
Mixing up an Eerie El Diablo is one of my favorites because it blends zesty lime, bold tequila, spicy ginger beer, and a bit of black currant flavor. It’s simple to make if you’ve got the right tools and some fresh ingredients on hand.
Equipment
- Cocktail shaker: For mixing the tequila and lime juice nice and smooth.
- Jigger: Measuring is key if you want the flavors to come through right.
- Collins or highball glass: These glasses really let the color shine and give the drink room to fizz.
- Bar spoon: Stirring in the ginger beer and crème de cassis gently helps keep the bubbles alive.
- Strainer: If you’re using a shaker, you’ll want to keep the ice out of your glass.
- Knife and small cutting board: For slicing up lime and prepping garnish.
- Ice: Go with cubes—they keep things cold without watering everything down too fast.
Ingredients
- 2 oz reposado tequila: I like reposado for its smooth, oaky flavor.
- 0.5 oz crème de cassis (black currant liqueur): Gives a deep color and a rich berry taste.
- 0.5 oz freshly squeezed lime juice: Fresh is best—bottled just doesn’t hit the same.
- 3–4 oz ginger beer: Spicy bubbles that really make the drink pop.
- 0.25 oz ginger syrup: For extra warmth (sometimes I’ll use candied ginger instead).
- Lime wedge or wheel (for garnish): Adds some color and that fresh citrus scent.
- Candied ginger (for garnish, optional): Sweet and spicy if you’re feeling fancy.
Instructions
- Add tequila, crème de cassis, freshly squeezed lime juice, and ginger syrup to a shaker filled with ice.
- Shake well for about 10 seconds—just enough to chill and mix.
- Strain into a highball or Collins glass packed with fresh ice cubes.
- Top with ginger beer, then stir gently with a bar spoon so you don’t lose the fizz.
- Garnish with a lime wedge or wheel, and if you like, a piece of candied ginger on a cocktail pick.
Notes
Good reposado tequila gives the drink more depth than blanco, at least in my opinion. If crème de cassis isn’t around, another black currant liqueur can work, but real cassis makes a noticeable difference.
Fresh lime juice is a must for me—bottled stuff just doesn’t cut it. I’ll tweak the ginger syrup depending on the brand of ginger beer, since some are way spicier than others.
For garnish, lime and candied ginger both look great and smell amazing. I pile on the ice so it stays cold without getting watered down.
If I want the drink to look even “eerier,” sometimes I’ll toss in a blackberry or two for that extra blood-red vibe.
Equipment
- Small cutting board
Ingredients
- 2 oz reposado tequila
- 0.5 oz crème de cassis black currant liqueur
- 0.5 oz freshly squeezed lime juice
- 3 –4 oz ginger beer
- 0.25 oz ginger syrup
- Garnish: lime wedge or wheel
- Optional garnish: candied ginger
Instructions
- Fill a cocktail shaker with ice.
- Add tequila, crème de cassis, lime juice, and ginger syrup.
- Shake well for about 10 seconds.
- Strain into a highball or Collins glass filled with fresh ice.
- Top with ginger beer.
- Stir gently with a bar spoon to combine without losing carbonation.
- Garnish with a lime wedge or wheel, and optionally add candied ginger.
- Serve immediately.
Tasting Notes
First sip of the Eerie El Diablo? There’s a nice balance of sweetness from the crème de cassis and ginger beer.
The sweetness is definitely there, but it’s not over the top, which I appreciate.
Spicy flavors come through thanks to the ginger beer, giving the cocktail a subtle kick that keeps things interesting.
I find it refreshing, especially with the ice and all those bubbles. The effervescence from the ginger beer really wakes up your taste buds.
The alcohol content is just enough to remind you it’s a cocktail, but it doesn’t overpower anything.
Each sip is cool, a bit spicy, and not overly sweet. I keep coming back to it—maybe you will too?
Substitute
Sometimes I run out of an ingredient, or maybe I just get the urge to switch things up with my Eerie El Diablo Cocktail. There are plenty of swaps that actually work pretty well.
If I don’t have crème de cassis, I’ll grab another fruity liqueur. Chambord (raspberry liqueur) or even a blackberry liqueur both fit right in.
Sometimes I’ll reach for Fever Tree Ginger Beer—it’s got a bolder ginger kick than ginger ale. If I want the drink less sweet, I just use sparkling water.
That lighter fizz is actually pretty refreshing, and it doesn’t take away from the cocktail’s vibe.
Looking for something closer to a Paloma or Margarita? I’ll swap the ginger ale for club soda and pour in a splash of grapefruit juice.
Honestly, experimenting like this keeps things interesting.
If I’m channeling Trader Vic or flipping through his Book of Food and Drink, I’ll try out different spirits.
Vodka gives it a bit of a Moscow Mule feel. Champagne or sparkling wine? Suddenly it’s got Kir Royale energy.
Ingredients:
- Substitute liqueur (like Chambord)
- Tequila (or vodka)
- Fever Tree Ginger Beer, ginger ale, or sparkling water
- Fresh lime juice
- Ice
Instructions:
- Add tequila, lime juice, and your chosen liqueur to the shaker.
- Fill it with ice and give it a good shake.
- Strain into a glass over fresh ice.
- Top with ginger ale, Fever Tree Ginger Beer, or sparkling water—whatever you’re feeling.
