Nevermind the name. This summer-ready cocktail is both delicious and accessible enough share with grandma.
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I’m going to save us all some time and tell you that no one has the any idea why this cocktail is called the “El Diablo.” The man credited with inventing it, Tiki legend “Trader” Vic Bergeron, can’t even account for the name. It is true that what we now know as the El Diablo first appeared in print in 1946, in, but at the time he called it the “Mexican El Diablo.” A previous El Diablo, otherwise the exact same but with rum instead of tequila, was invented by some unknown person 10 years earlier.
That bit makes sense, though. Part of the origin of the entire Tiki craze was that rum was always regarded as a cheap and second-tier spirit; a focus on rumwas seen as exotic, subversive and new. So it was with tequila as well—throughout the golden age of the American bar all the way until Prohibition, tequila was totally absent, having barely made it out of Mexico, which is why there are no classic tequila cocktails.
The more I think about it, and the more I talk about it, the more I want to make one, which is really the only thing even remotely Satanic about this drink. “Speak of the devil,” as they say, “and he shall appear.”3-4 oz. Ginger Beer, to taste Combine all ingredients over ice in a tall glass. Stir briefly to combine, and garnish with a couple blackberries on a pick, or a lime wedge, or both. All the original recipes, and many of the modern ones, simply call for undifferentiated “tequila.” What few modern recipes specify do call for specific types tend to call for reposado tequila, which gets just a kiss of oak, aged for just two to 12 months.
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