A tequila buck with a devilish streak: blanco tequila and fresh lime are lengthened with ginger beer, while a half-ounce of crème de cassis dyes the whole thing a deep ruby and lends a tart blackcurrant edge. Trader Vic introduced it as the "Mexican El Diablo" in his 1946 Book of Food and Drink, an early showcase for tequila when the spirit was still a novelty stateside. Bright, spicy, and easy-drinking, it remains one of the most refreshing ways to put agave in a highball.
Garnish: Lime Wedge
shaken · Highball · Cubed
add
Add the tequila, crème de cassis, and lime juice to a shaker with ice.
shake
Shake until well chilled.
strain
Strain into a highball glass filled with fresh ice.
top
Top with ginger beer.
garnish
Garnish with a lime wedge.