Getting back on track is the name of the game, and that means sharing some of our favorite recipes. We haven’t forgotten about you, dear readers, so cheer our return with a nice tequila beverage after work. This cocktail comes courtesy of my recent obsessive reading and browsing of cocktail books and blogs. As you can guess, I have been getting some wicked ideas, some of which I will share with you in a responsible (read: intermittent) fashion. The original recipe for El Diablo from 1947 actually contains creme de cassis, a blackcurrent liqueur, but not having that on hand, one can easily substitute liqueur framboise (raspberry liqueur, for the non-French speaker). Truth be told, one could probably macerate fresh raspberries and forgo adding the raspberry liqueur to your collection, but it is nice to have as a sweetener for several other cocktails that don’t already contain fruit juice. The ginger beer and lime juice nicely complement the tequila (a reposado in this case), and should remind you of a perennial favorite, the Dark & Stormy (made with dark rum, a cane-based liquor, rather than tequila, an agave-based liquor). While your choice of ginger beer will greatly influence the final taste (I use Reed’s Extra Ginger Brew which also contains some pineapple juice), the raspberry flavor is quite noticeable. I suggest using only 1/3 oz of the raspberry liqueur as its sweetness tends to overpower otherwise. In short, use this recipe as a platform for experimentation. After all, that’s what I enjoy most about mixology… blame my inner scientist.
1 1/2 oz tequila
1/3-1/2 oz raspberry liqueur
Juice of 1/2 lime, plus a circle for garnish
Combine lime juice, tequila, and raspberry liqueur in a Collins glass over ice. Top with ginger beer. Sip slowly, El Diablo can bring out your devilish side.