How to Make an El Diablo Cocktail

Mixologist Eben Freeman, of Tailor restaurant in New York City, demonstrates how to prepare a tequila-based El Diablo cocktai

Released on 2/10/2009

Credits

Starring: Eben Freeman

Transcript

00:00
(upbeat instrumental music)
00:10
Hi, this is Eben Freeman at Tailor Restaurant
00:11
in New York City.
00:13
Tequila cocktails are very popular today.
00:15
Margarita is probably the best-selling cocktail
00:17
in the world.
00:18
Can't really call it a classic
00:20
in the sense that you can with gin and scotch
00:22
simply because we didn't have tequila
00:24
back in pre-Prohibition or even Prohibition days.
00:27
There are some tequila cocktails
00:28
that have a little bit more history to 'em.
00:31
This drink is called an El Diablo
00:32
that's been around for at least 40 years
00:34
and it's a simple combination of tequila and ginger ale
00:37
with a little bit of cassis in it.
00:40
So, we start off the drink
00:42
with two ounces of tequila.
00:44
I like to use a reposado tequila
00:46
with a little bit more body, a little mellow.
00:48
Not quite the vegetal nature that a blanco has
00:51
because you're going to use a spicy ginger ale
00:53
and I think they pair a little bit better together.
00:55
Two ounces of tequila
01:01
straight into the glass.
01:05
Then, just fill your glass with ice
01:13
and top that off with your ginger ale.
01:15
Again, something a little spicy, I think,
01:17
makes a big difference in this drink.
01:22
Really make this drink, just drop a little cassis in here.
01:25
Again, a little artistic license
01:26
and just to demonstrate another garniture technique.
01:29
If you even wondered why there's those little spirals
01:31
in the bar spoons.
01:33
Well, those little spirals really help
01:34
when you're doing something like this
01:36
that I refer to as a spoon drop.
01:40
Put your spoon all the way down the glass
01:42
past your ice, and then take and put a speed pourer
01:45
under your cassis and then slowly pour the cassis
01:48
against the spoon.
01:49
You'll find that it goes and twirls around
01:53
just like the spoon and it drops all the way
01:54
to the bottom of the glass like this.
02:00
Then, if you take out your spoon carefully,
02:03
you'll find that you have that nice red building
02:05
from the bottom of your cassis.
02:07
Spoon drop, sort of simple technique.
02:12
Another little garniture technique we'll use on this
02:15
is to put a spent lime shell in there.
02:18
I happen to have these key limes
02:19
because they're in season.
02:21
And I'm just going to put that into my hand press.
02:24
Press that lime juice right in.
02:27
Then, I'm going to take my lime out of my squeezer
02:33
and just invert it to make a little shell.
02:36
Put that on top of my glass.
02:38
A couple of long straws crossing each other.
02:43
And there we have a tequila cocktail
02:46
that may not be ancient, but is working its way
02:48
into the term classic, the El Diablo.
02:53
(upbeat instrumental music)