Many moons ago we were inspired to start this lifelong (we hope) foray into the world of cocktails by a rave review from the inimitable HG about a drink she had on a night out: the El Diablo. Early last Spring we made our own El Diablos (without documenting them), thanked HG profusely for introducing them (and a willingness to make cocktails) to our lives, and then moved on to the easy-drinking world of rum drinks. Fast forward to today, as I was listlessly poking through my cocktail books, looking for something fun to try today, and I stumbled across the El Diablo. Hm. Tempting. Of course, we didn’t have any ginger ale. What to do? What to do?
Let me pause for a moment to tell you about a legendary recipe in our family’s history: the El Hotto. Our brother invented this culinary treat when he was about 11, and it involved pouring a thick layer of Old El Paso Mild Taco Sauce on a tortilla, then heaping a pile of shredded cheddar on top of that, and baking for a few minutes until the cheese melts. And there you have it. An El Hotto. Whenever we make snacks or meals of similarly lowbrow, bobo quality, we like to call it some variation of El Hotto. So when I was confronted with trying to make a ginger ale-less El Diablo, we decided it would have to be called an El Devilo.
So what goes into an El Devilo? Well, I sliced half a lime into wedges, squeezed them into a glass filled with ice, and dropped them in. Then I poured in 1 1/2 ounces of silver tequila, 1/2 ounce creme de cassis, and topped the whole thing off with ginger beer. Stir, and enjoy.
The result is tart, tangy and still light, with a hint of a sharp edge thanks to the bite of the tequila and the ginger beer, and a balancing hint of syrupy sweetness thanks to the creme de cassis. It’s a fun return to the cocktail that started it all, and we quaffed this with a hearty toast to HG.