Happy Halloween, everyone! What better way for the adults to celebrate than with this devilish-yet-heavenly brew? El Diablo happens to be my go-to cocktail order at Nopalito. The bubbly combination of lime juice, cassis and tequila, all topped with ginger beer is sneakily strong, plus I cannot resist its gorgeous color — I mean, really, who doesn’t love a rouge-hued drink?
For the most authentic restaurant experience, try to get your hands on Bundaberg ginger beer — they have a nifty product finder here, and it’s often sold at BevMo! and Rocket Fizz. Of course, your favorite ginger beer (or ale) will certainly work, but the amount of sugar and spice will vary from brand to brand. And if you’re looking for the perfect homemade snack to accompany this drink, the answer is always a batch of Nopalito’s totopos!
Preparation Time: 1 minute
Makes: 2 cocktails
- 1/2 ounce (14 grams or 1 tablespoon) cassis/black current liqueur
- 1 1/2 ounces (42 grams or 3 tablespoons) fresh lime juice (if desired, zest limes for garnish before juicing)
- 3 ounces (85 grams or 1/4 cup plus 2 tablespoons) tequila blanco (preferably 100% agave)
- 12 ounces ginger beer, such as Bundaberg or Reed’s Extra Ginger Brew
In a cocktail shaker or Mason jar with lid, combine cassis, lime juice and tequila with several cubes of ice. Cover and shake until well-chilled. Strain into two glasses, add several cubes of ice to each and top with ginger beer. Stir gently and, if desired, sprinkle with lime zest. Serve immediately.