While I was thinking about what to write, I glanced up and notices my collection of Food & Drink magazines from the Liquor Control Board of Ontario (LCBO). I decided somewhere in one of those magazines there must be something that would inspire me to write. The first issue I pulled out was from the summer of 2004 and had a recipe for the Mint Divine, a rye, mint and lemonade recipe. Basically it’s a whisky sour with mint. Possibly something I could write about, but maybe there was something more interesting in another edition. In the summer 2005 edition of Food & Drink there is a recipe for a drink called the “Diablo.” Now that was interesting and is used tequila, so that is what I’m going to write about. But, there is also a Diablo recipe using brandy, so now it’s even more interesting. I’ve come across the Diablo cocktail before, but never actually tried one. When you look up the recipe though, if you look hard enough, there are a couple of versions. The first one I came across uses white Tequila, Creme de Cassis, lime and ginger ale. The second one uses brandy, vermouth, curacao and bitters. This seems to be one of those modern palette versus classic palette issues. Two types of bitters in one cocktail, amazing. You’re lucky if you can find a bar with bitters in stock these days.
With this discrepancy at hand, I’ve decided that since it is Saturday night, of a long weekend no less, that both of these cocktails should be made and tested. A quick pop over the local variety store and I should have everything I need.
Now I’m kind of disappointed that I started with the classic Diablo recipe, because the modern Diablo can’t be as good, or could it? Worst case scenario, it’s a triple play Saturday and I’ll make another classic Diablo to wash the other one down.
The modern Diablo is basically black currant sweetened tequila with ginger ale. Creme de cassis is a very sweet black currant liqueur. It goes well with lots of drinks, but in small quantities. The Diablo uses ½ an ounce, so it’s not over powering. The lime juice will help cut back on the sweetness which helps balance the cocktail. Originally I thought the tequila would be overpowered by the creme de cassis, but I was wrong. The tequila comes through quite strong with the pepper and agave flavours. You can definitely tell that it is a tequila based drink. The ginger ale sits in the background on this drink. Overall, not a bad drink, but not as good as a classic Diablo.
Both the Diablo recipes are good for specific audiences. The classic version is good for someone moving into the classic cocktail world and the modern Diablo version is a good fruit based tequila cocktail. If someone wants a tequila based drink, I would recommend the Diablo since it’s simple to make and tastes fairly good. If someone wants a classic cocktail or wants to understand the role of bitters better, the classic Diablo is the way to go.
All thumbs up to the classic brandy based Diablo. But now I need to do some research and see how this cocktail originated.
- 1½ oz
- Lime Juice
- ½ oz
- Creme de Cassis
- ½ oz
- Ginger Ale
- 3 oz
Combine tequila, lime and creme de cassis in a shaker with ice. Shake and strain into a rocks glass packed with ice and top with ginger ale.
18 Comments on The Diablo Cocktail
Maybe you could tell us more about the mint devine for the next Mixology Monday! It sounds good to me…
That sounds like a good idea. I didn’t even think about the Mint Divine for Mixology Monday.
I’ve been serving the tequila based el diablo to friends for years and it always pleases. This version is the best I’ve tried, but I’ve used the same basic formula many ways trying different flavors for the creme de casis, occasionally subbing vodka for tequila, and sometimes 7-up for ginger ale, really makes it easy to please guests from a home bar.
I was at a MOTAC tequila seminar recently, and Mr. DeGroff made a cocktail he claimed was the orignal tequila sunrise.
If I remember correctly, it was exactly the modern diablo; but, not mixed.
Similar to the recipe on this Cocktail Times page, though I don’t believe he added grenadine and I believe it was over rocks.
I believe that you’ve confused the Diabolo with the Diablo. The Diablo, to the best of my knowledge has always been tequila, with the brandy drink you’ve mentioned being the Diabolo. Oh what a difference an “o” makes.
I actually got the Diablo cocktail from CocktailDB. Here’s what I’ve seen for the Diabolo cocktail:
2 oz. rum
1/2 ounces Cointreau
1/2 ounces dry vermouth
2 dashes Angostura bitters
3/4 oz gin
1 1/2 oz Red Dubonnet
1/4 oz orgeat syrup
Maybe this will require some research and a new post.
I’ll email Martin at Cocktaildb and Robert in Seattle and ask what the dillyio is. I found your (Cocktaildb’s)Diab(o)lo recipe in the Savoy, exactly as you’ve printed. Interesting indeed. I’ll let you know when I get a response.
I’ve emailed Martin at Cocktaildb to confirm, but it appears he got both recipes from Stan Jones Complete Bar Guide, which although it may be a great source for inspiration, it is a horrible source for accurate recipes. There are so many errors within (an Aviation is Bourbon and grape juice!?!?!?!?!?!) I’ll keep you up to date.
Cool. This is definately going to require a new post. I hate when cocktail names are so close. But the worst offenders are the ones with #1 or #2 appended to the end.
Robert can’t remember where he found the recipe as it has been on his site for some time; so that is a dead end. I’ll scour some of my older, obscure books to see if anything shows up as it wasn’t in the usual suspects. It may take a couple of days.
Keep up the great work on your blog. Best wishes WaltDe
Just came across this site- it’s great. The Mint Divine was created by us at The Martini Club, a cocktail development & specialty bar catering company in Toronto, Canada. I invented it as an attempt to get more women drinking whisky. It’s best when made with fresh-pressed lemonade.
Actually I don’t like mixing vermouth with liqueur. Even worse is dry vermouth with (sweet) liqueur.
And then I condemn Triple Sec CuraÃ§ao! (I just have Triple Sec for the Long Island Iced Tea variants in my bar – by the way, I do hate also this drink and it is not on my barlist – but if people are ordering it, what to do).
And then I find it disturbing using different bitters. So this drink is not for me!
The modern El Diabolo (I know it also as Mexican El Diabolo): I tried it yesterday at home! Unfortunately I just had cassis syrup and no liqueur! But it was unbelievable good! I could not believe it, but it tasted just like the tequila. Just for reference, I used Sauza Hornitos… and the whole drink tasted like the burn stripped Hornitos!
All subtle aromas were there – I even could not recognize the ginger ale and just a hint of cassis!
I have to confess – it is now one of my favorite long drinks (I still like short cocktails more than long drinks…)!
My recipe would be:
50 ml Tequila
20 ml cassis
15 ml lime juice
10 ml simple syrup
5 ml ginger syrup (infuse 3 inch ginger root with 200 ml simple syrup)
Top with ginger beer
I had a drink at the cheesecake factory called the Patron El Diablo and would like to have the recipe for a party I am having. Do you know what it is?
el diable at cheesecake:
grameoney (spelling?) orange liquor
I worked at The Cheesecake Factory. They serve a drink called an El Diablo that is made very similarly to a Top Shelf Margarita. The tequila (I like Patron or Tres Generaciones), orange liqueur (try Grand Marnier or Cointreau), and optional dash of simple syrup are all the same as in a Top Shelf Margarita. Just substitute the sweet ‘n’ sour and O.J. for grapefruit juice and pure 100% pomegranate juice. Voila! Even taught the bartender at Buffalo Wild Wings how to make me one tonight. YUM!
Can you give me the ratios on those ingredients? I had two of the Patron El Diablo last night and want to make a batch at home!