Berry, ginger, lime
Ginger beer cuts the heat and helps to digest spicy food. Pair an El Diablo with a burrito, stuffed poblanos, or tacos al pastor.
Trader Vic’s Book of Food and Drink introduced the “Mexican El Diablo” in 1946, a veritable muscle relaxer that combines tequila, berry liqueur, and the taste of ginger and lime. Fans of the margarita, take heed. Anyone who purports to dislike tequila will be converted. This is one of those easy drinkers that can be dangerous; Trader Vic even says, “. . . go easy on this one because it’s tough on your running board.” It’s lovely with a chili-salt rim.
FOR THE CHILI-SALT RIM
1 teaspoon sea salt
¼ teaspoon ground chili pepper
FOR THE COCKTAIL
2 ounces (60 ml) reposado tequila (Corralejo)
½ ounce (15 ml) crème de cassis
¾ ounce (22 ml) fresh lime juice
3 to 4 ounces (90 to 120 ml) ginger beer (page 247)
Lime wheel, for garnish
To prepare the salt rim, mix salt and ground chili pepper on a saucer. Rub the lip of a rocks glass with lime and dip the rim of the glass into the chili-salt mixture.
To make the cocktail, shake ingredients, except ginger beer, with ice and strain into an ice-filled rocks glass with a salted rim. Top with the ginger beer. Garnish with a lime wheel on the rim of the glass.