← Back to Search Results
Mexican
El Diablo

Photo by: Steve McDonagh
Comments: 0
 

Recipe

Yield: 1 cocktail

Ingredients

  • ½ lime
  • 2 ounces (60 ML) silver tequila (see Notes)
  • ½ ounce (15 ML) white grape juice
  • ½ ounce (15 ML) creme de cassis
  • Ginger ale

Directions

Juice the lime half with a citrus squeezer, reserving the inverted hull. Pour the tequila, grape juice, and lime juice into a tall collins glass filled with ice. Top with ginger ale to about ½ inch (13 mm) from the top of glass. Stir gently. Place the inverted lime hull into the top of the cocktail, rind side up, and fill the “lime bowl” with créme de cassis. Serve immediately with a straw.

Notes

Tequila is made from blue agave plants. Label reading will tell you whether the tequila is 100 percent blue agave or tequila mix to (blended with cane syrups). The different categories (silver, gold, reposado, anejo, extra anejo) refer to how long the spirit has aged (or rested [reposado]). If you plan on buying one bottle for your bar, I recommend a reposado, as most cocktails in the craft movement call for this level. While mezcal is also made from the agave plant, it is a not a tequila. Its lush smoky qualities require a different preparation, and yes, mezcal is the one that sometimes has the worm.


© 2012 Steve McDonagh and Dan Smith
 

Nutritional Information

Nutrients per serving (% daily value)

209kcal (10%)
18mg (1%)
12g
1g
3g (4%)
0g
2g (8%)
1g
0g
9mg (3%)
9g
1g
4mg
57mg
28mcg RAE (1%)
14mg (23%)
16mg (2%)
0mg (2%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Discover Related Recipes

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

salmon-a-cookbook Salmon: A Cookbook
by Diane Morgan
desserts-4-today Desserts 4 Today
by Abby Dodge
the-south-american-table-the-flavor-and-soul-of-authentic-home-cooking-from-patagonia-to-rio-de-janeiro-with-450-recipes The South American Table: T...
by Maria Baez Kijac
arthur-schwartzs-new-york-city-food Arthur Schwartz's New York ...
by Arthur Schwartz
usa-cookbook U.S.A. Cookbook
by Sheila Lukins
allergy-free-desserts Allergy-Free Desserts
by Elizabeth Gordon
unforgettable-desserts Unforgettable Desserts
by Dede Wilson
how-to-be-a-domestic-goddess How to be a Domestic Goddess
by Nigella Lawson
martin-yans-china Martin Yan's China
by Martin Yan
raos-cookbook Rao's Cookbook
by Frank Pellegrino
flavor Flavor
by Rocco DiSpirito
west-coast-cooking West Coast Cooking
by Greg Atkinson
in-the-kitchen-with-david In the Kitchen with David
by David Venable
once-upon-a-tart-soups-salads-muffins-and-more-from-new-york-citys-favorite-bakeshop-and-cafe Once Upon a Tart: Soups, Sa...
by Frank Mentesana, Jerome Audureau
Close_overlay

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here
Close_overlay

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?