Properly Sauced: El Diablo

By Rob Christopher in Food on May 1, 2009 6:00PM

Cinco de Mayo is just around the bend so we'd like to introduce you to an old friend of ours, El Diablo. You may already know his foreign cousin, Suffering Bastard. El Diablo comes off as the quiet younger brother to his more popular sister Margarita, but he's no shrinking violet. He's at his best during the long, hot days and nights of summer. We guarantee that you'll want to invite him to your barbecues and picnics again and again.

El Diablo

2 oz. silver tequila
3/4 oz. crème de cassis
juice of half a large lime
ginger ale (or ginger beer)

Fill a tall glass nearly full with cubed ice. Add tequila and lime juice, and stir. Top up with ginger ale, leaving a half inch of room. Float creme de cassis and serve.

The unbeatable combo of tequila & lime mingles with the bite of ginger and a hint of berry from the crème de cassis, a liqueur made from black currants. Mathilde Cassis is superb. You can get it at Sam's or Binny's (Ed. Note: The Mathilde line of cordials is very inexpensive for the quality of the product. Pick them up if you find them. — CS). Any old ginger ale will yield a tasty tipple, but for something really great try Maine Root Ginger Brew. It's available at Whole Foods and has a sharp spicy finish that prevents the sweetness of El Diablo from becoming cloying.