El Diablo Recipe

By
Maggie Hoffman
Maggie Hoffman is a contributing writer at Serious Eats.
Maggie Hoffman
Maggie Hoffman is a longtime food and drink expert whose recipes and cocktail-making tips can be found on her newsletters What to Drink and The Dinner Plan. She is the author of  The One-Bottle Cocktail and Batch Cocktails, both published by Ten Speed Press.
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Updated March 28, 2025
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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.

Recipe Details

El Diablo Recipe

Prep 5 mins
Active 5 mins
Total 5 mins
Serves 1 serving
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Ingredients

  • 1 1/2 ounces blanco tequila

  • 1/2 ounce freshly squeezed lime juice from 1 whole lime

  • 1/2 ounce high quality triple sec

  • 1/2 ounce Pimm's No. 1

  • Ginger ale

Directions

  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.

Special equipment

Cocktail shaker and strainer

This Recipe Appears In

Nutrition Facts (per serving)
338 Calories
0g Fat
50g Carbs
0g Protein
×
Nutrition Facts
Servings: 1
Amount per serving
Calories 338
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 32mg 1%
Total Carbohydrate 50g 18%
Dietary Fiber 0g 0%
Total Sugars 49g
Protein 0g
Vitamin C 5mg 23%
Calcium 15mg 1%
Iron 1mg 5%
Potassium 29mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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