El Diablo
Of the cocktail classics based on tequila, the most famous is Margarita, both in the basic and in the frozen version. Paloma and Tequila Sunrise are behind her. But there is at least one long that deserves attention. And it was on him that Tipsy Banker Honza Veselý focused.
Although the name of the El Diablo cocktail (Spanish for the devil) may raise concerns about the unpleasant to devilish consequences caused by drinking it, it is actually a very pleasant and refreshing combination of tequila, crème de cassis, lime juice and ginger. It was named so much more after its infernal red color, and the effort to attract potential consumers certainly played a role in that. The author of the cocktail is most often called Victor Bergeron, called Trader Vic, in whose first book from 1946 the recipe appeared.
However, Trader Vic’s Book of Food and Drink lists the drink as Mexican El Diablo, suggesting that it existed before but was mixed on a different basis. In any case, Trader Vic’s Pacific Island Cookbook, published in 1968, omits the Mexican attribute, and the 1972 revised version of Trader Vic’s Bartender’s Guide even lists both Mexican El Diablo and El Diablo. It is interesting that their recipes match, the preparation procedure (differs in when to add ice) and service (with or without a straw) is a little different. After all, what to change when the result is taste good?
The individual ingredients ideally underline and complement the earthiness of the tequila. While the crème de cassis softens it and enriches the drink with fruit tones, ginger gives it dryness, depth and length. If that's not enough for someone, here's another tip from Tipsy Banker Honza Veselý. "Personally, I recommend replacing ginger with ginger beer, which adds a cut to the cocktail," he says.
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