I must admit, although i am big fan of berries and berry flavors, currants are not my favourite ones – I could even say, that I don´t like currants at all. Therefore i´m not enthusiastic of cassis spirits – especially the crème de cassis.
Fortunately in many berry liqueurs the currant doesn´t come on its own, which makes it somehow more attractive to me, because I like it for giving special components in certain combinations. Maybe you can compare it to a pure pinch of salt, you would not like to eat separately!
The El Diablo is such a case, where the currant flavors in form of the crème de cassis harmonizes the variety of other berries, the tequilas earthy touch and the fresh sweetness of ginger ales mixed to the spicy sourness of the limen in an awesome way.
The El Diablo bribes with its fresh, harsh, spicy notes I appreciate so much. To make sure, that the quality isn´t decreased only use 100% Agave-Tequila.
“Mixology” recommends the following
El Diablo (adapted from “Trader Vic’s Book of Food and Drink”, Victor Bergeron, 1946)
4 cl Blanco Tequila (100% Agave)
1,5cl Crème de Cassis
2 quarters of a lime
Garnish: none (Personal deviation: I recommend candied ginger as garnish for those who occasionally like to bite something while enjoying the drink: The hot-spicy and at the same time sweet-earthy aroma of the ginger fits perfectly to the flavours of the drink)
Preparation: Press the lime quaters into the serving glass and add the remainig ingredients with ice cubes. Stir carefully.
As a personal serving tipp I recommend to keep a small amount of the crème de cassis and add this to the glass shortly before serving. While the liquid floats down like a dark an windy cloud the drinks looks somehow diabolic. The final stiring is now up to the drinker himself!