Diablo

Many people never think about drinking tequila unless it's in a margarita or a shot glass. This drink is a perfect example of how the use of tequila can extend far beyond just that. The El Diablo is generally credited to the legendary Californian restaurateur Victor Bergeron, better known as “Trader Vic”, who seems to have concocted it sometime in the 1940s. The reasoning behind the name, which means the devil, is unclear. Perhaps it is a reference to its vivid red color or to the spicy notes imparted by the ginger beer. Crème de cassis, which is made from blackcurrants helps soften the ginger beer's bite and round out the flavor, and both harmonize well with the tequila. The balance of bright flavors in this drink makes it a great way to introduce someone to tequila without using sour mix or a salted rim.