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Serious Eats

El Diablo

April 17, 2013

[Photograph: Wes Rowe]

The Diablo cocktail is made with tequila and creme de cassis. This delicate variation from David Welch at Lincoln Restaurant in Portland, Oregon, calls for Pimm's instead. The result is bright and refreshing.

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

Special equipment: cocktail shaker and strainer

Ingredients

serves makes 1 cocktail, active time 5 minutes, total time 5 minutes

  • 1 1/2 ounces blanco tequila
  • 1/2 ounce freshly squeezed lime juice from 1 lime
  • 1/2 ounce high quality triple sec
  • 1/2 ounce Pimm's No. 1
  • Ginger ale

Procedures

  1. Combine tequila, lime juice, triple sec, and Pimm?s in a cocktail shaker filled with ice. Shake until well chilled, about 20 seconds. Strain contents into a Collins glass filled with ice and top with ginger ale.

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