El Diablo Recipe
3/4 oz Siete Misterios Doba Yej Mezcal, 1/2 oz Giffard Crème de Cassis, 3/4 oz fresh lime juice, 2 oz Fever-Tree Ginger Beer. Combine ingredients in a shaker with ice. Shake and pour into a highball glass with ice. Top with ginger beer. Garnish with a lime wedge.
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Ingredients
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Cocktail
Top / Garnish
Method
Cocktail
- 1
Combine and chill
Fill a cocktail shaker about two-thirds full with ice. Add 3/4 oz Siete Misterios Doba Yej Mezcal, 1/2 oz Giffard Crème de Cassis, and 3/4 oz fresh lime juice to the shaker.
- 2
Shake
Secure the shaker lid and shake vigorously for 10–12 seconds, until the outside of the shaker is well chilled and slightly frosted.
- 3
Prepare glass
Fill a highball glass with fresh ice (large cubes or cubed ice).
- 4
Strain and top
Double-strain or fine-strain the contents of the shaker into the prepared highball glass over the ice to remove small shards. Immediately top with 2 oz Fever-Tree Ginger Beer, pouring gently to preserve effervescence. Give the drink one gentle stir (1–2 turns) to integrate the ginger beer with the shaken ingredients.
Garnish & Serve
- 5
Garnish the cocktail with a fresh lime wedge on the rim or floated on top. Optionally express a lime peel over the drink before garnishing to add aromatic oils. Serve immediately with a straw if desired.