Not as well known outside of Mexico like the ever-popular margarita or the paloma, the el diablo is a spicy take on tequila using pungent ginger beer with an injection of fruit from crème de cassis liqueur. In my spin, and paying homage to what’s in season locally, I am using Jamaican sorrel to replace the crème de cassis.
- 45ml/1 ½ oz Milagros silver tequila
- 30ml/1 oz concentrated sorrel tincture
- 15ml/½ oz lime juice
- 90ml/3 ozs ginger beer
- Add tequila, sorrel and lime juice to a glass with ice.
- Stir to combine.
- Top up with ginger beer.