El diablo cocktail

* 1 1/2 ounce tequila

* 1/2 ounce crème de cassis

* 1/2 ounce fresh lime juice

* 1 1/2 ounce ginger beer

Combine the first three ingredients in an ice filled shake and shake until cold. Strain over ice into a rocks glass and top with ginger beer. Garnish with a lime wheel.

The El Diablo is yet another one from the Anvil Drinks List. While not an Anvil original, Bobby Heugel updated the Trader Vic recipe a bit by using a little extra tequila and substituting the more substantial ginger beer for the ginger ale in the original recipe. While Bobby’s recipe calls for 1 ounce of ginger beer, I upped the quantity a bit myself to 1 1/2.

Bobby calls this a margarita alternative, saying “Consider this option whenever ordering a margarita in the future” . While the El Diablo is a truly delicious cocktail, a simple Margarita is one of my favorite summertime drinks, one that won’t be replaced any time soon.

Posted by Kenn in Cocktail Recipes on June 12th, 2010

Comments 2 Comments So Far

[…] on the El Diablo, this one worked much better. I had […]

[…] discovered other tequila cocktails, such as the Tequila Old-Fashioned, the Prado, the Paloma, and el Diablo, which would have otherwise gone untasted. For my own challenge, this past week has introduced me […]

El Diablo Cocktail is a Simple Recipe for Any Tequila

3 mins
Prep: 3 mins,
Cook: 0 mins
Yield: 1 serving

El Diablo is a popular and simple tequila cocktail that is a favorite for many drinkers. The sweetness of the blackcurrant-flavored cassis takes some of the bites out of the ginger beer. Both ingredients fair well against the earthy flavor of a great tequila and it all comes together quite nicely.

This is also a fun drink to experiment with. For example, you could use half the cassis in the shaker, make the drink, then drizzle the remaining cassis into the drink over the twists of a bar spoon. You will get a purple haze that slowly dissolves and has a rather neat look.

What You'll Need

1 1/2 ounces reposado tequila
1/2 ounce creme de cassis
1/2 ounce lime juice
6 ounces Ginger beer

How to Make It

Pour the tequila, cassis, and lime juice into a cocktail shaker filled with ice.
Shake well.
Strain into a collins glass filled with fresh ice.
Top with ginger beer.

A Modern Take on El Diablo

Mixologist Jim Meehan created a modern take on El Diablo that brings a little ginger into the mix. It's a fabulous rendition and just one more example of how versatile this cocktail is.

To make the drink, shake 2 ounces Gran Centenario Plata Tequila, 3/4 ounce each fresh lemon juice and Domaine de Canton ginger liqueur, and 1/4 ounce creme de cassis liqueur.

Strain it into a chilled coupe glass and garnish with a thinly sliced lemon wheel.

It is snappy, refreshing cocktail and an enjoyable experience with a complex flavor that is perfect for the fall season.

How Strong is El Diablo?

The amount of ginger beer you pour will greatly affect the alcohol content of El Diablo. If we estimate that you will pour 4 ounces of soda over an 80-proof tequila and 20-proof cassis, the drink comes in at a refreshingly mild 14% ABV (28 proof). This is equal to the strongest glasses of wine and it makes an excellent happy hour cocktail.

More Creme de Cassis Cocktails

Creme de cassis is not the most common liqueur in the bar, so while you have it in stock you will want to enjoy it in every way possible. There are a few very popular drinks that require it, including another tequila-based cocktail called the Chimayo in which it is paired with unfiltered apple cider.

It's also very common to mix cassis with wine as we see in the famous Kir Cocktail and these other delightful drinks.

Vermouth Cassis - A classic way to enjoy the liqueur, this recipe creates a tall, sparkling drink with dry vermouth and cassis and it's great alongside any meal.
Cardinal Cocktail - Quite simply creme de cassis and any red wine you have in stock.
Axis Kiss - A little amaretto and a little cassis are a perfect way to dress up a glass of Champagne.

El Diablo Cocktail is a Simple Recipe for Any Tequila

3 mins
Prep: 3 mins,
Cook: 0 mins
Yield: 1 serving

What You'll Need

1 1/2 ounces reposado tequila
1/2 ounce creme de cassis
1/2 ounce lime juice
6 ounces Ginger beer

How to Make It

Pour the tequila, cassis, and lime juice into a cocktail shaker filled with ice.
Shake well.
Strain into a collins glass filled with fresh ice.
Top with ginger beer.

A Modern Take on El Diablo

Mixologist Jim Meehan created a modern take on El Diablo that brings a little ginger into the mix. It's a fabulous rendition and just one more example of how versatile this cocktail is.

To make the drink, shake 2 ounces Gran Centenario Plata Tequila, 3/4 ounce each fresh lemon juice and Domaine de Canton ginger liqueur, and 1/4 ounce creme de cassis liqueur.

Strain it into a chilled coupe glass and garnish with a thinly sliced lemon wheel.

It is snappy, refreshing cocktail and an enjoyable experience with a complex flavor that is perfect for the fall season.

How Strong is El Diablo?

More Creme de Cassis Cocktails

It's also very common to mix cassis with wine as we see in the famous Kir Cocktail and these other delightful drinks.

Vermouth Cassis - A classic way to enjoy the liqueur, this recipe creates a tall, sparkling drink with dry vermouth and cassis and it's great alongside any meal.
Cardinal Cocktail - Quite simply creme de cassis and any red wine you have in stock.
Axis Kiss - A little amaretto and a little cassis are a perfect way to dress up a glass of Champagne.

El Diablo Cocktail

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How to make:

SHAKE first 3 ingredients with ice and strain into ice-filled glass. TOP with ginger beer.

Comment:

The tequila, red fruit and ginger aren't exactly a subtle combination but it is one that has proved both popular and enduring.

Thought to have originated in California during the 1940's. The name translates as 'The Devil'.

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SHAKE first 4 ingredients with ice and strain into ice-filled glass. TOP with ginger beer.

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SHAKE all ingredients with ice and fine strain into chilled glass.

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When straining a shaken drink, a Hawthorn strainer tends to be used, but when straining a stirred drink it is traditional to use a Julep strainer. Both designs of strainer allow.

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El Diablo

Black-currant-flavored crème de cassis adds fruity dimension and a lovely pink hue to this ginger beer and tequila cocktail from the 1940s.

Though ginger has been consumed for millennia, ginger beer dates to 1700s England, when the root was fermented to make a mildly alcoholic drink. Most beers are nonalcoholic now, but they're zippier than ale; we prefer them for mixing in cocktails. Black-currant-flavored crème de cassis adds fruity dimension and a lovely pink hue to this ginger beer and tequila drink, which first appeared in SAVEUR DRINK Issue #1 with the story "Nice Spice."

Ingredients

Instructions

Recipes

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El Diablo

Cocktail recipe

#11 / 153 in Tequila Cocktails
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#54 / 287 in Lime Juice Cocktails
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#4 / 65 in Ginger Ale Cocktails
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#4 / 24 in Creme De Cassis Cocktails

4 Ingredients

¾ oz Lime Juice ¾ oz Lime Juice 2.25 cl Lime Juice 22.5 ml Lime Juice ¾ oz Lime Juice 0.75 oz Lime Juice
Top up Ginger Ale Top up Ginger Ale Top up Ginger Ale Top up Ginger Ale Top up Ginger Ale Top up Ginger Ale
1 ½ oz Tequila 1 ½ oz Tequila 3 cl Tequila 30 ml Tequila 1 ½ oz Tequila 1 ½ oz Tequila
½ oz Creme De Cassis ½ oz Creme De Cassis 1.5 cl Creme De Cassis 15 ml Creme De Cassis ½ oz Creme De Cassis 0.5 oz Creme De Cassis

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" > Difford Top 100 100 Cocktails To Try Before You Die

100 Cocktails To Try Before You Die (list 1) by Bobby Heugel and Justin Burrows from the Anvil Bar & Refuge in Houston

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Mixologist Eben Freeman, of Tailor restaurant in New York City, demonstrates how to prepare a tequila-based El Diablo cocktai Watch Epicurious on The Scene: . ">How to Make an El Diablo Cocktail https://www.youtube.com/embed/ztHEBuA95Ds

This cocktail was created by Martin Kate and published in the Trader Vics book. Bring on the Ginger!">How to Make The El Diablo - Best Drink Recipes https://www.youtube.com/embed/YskYMvy_rdg

How to make an El Diablo See full cocktail recipe: http://blog.cocktailkit.com.au/el-diablo-cocktail-recipe/ An iconic tequila cocktail recipe. A quick and easy high . ">El Diablo Cocktail Recipe

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¾ oz Lime Juice Lime Juice ( )
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1 ½ oz Tequila Tequila ( )
½ oz Creme De Cassis Creme De Cassis ( )

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Top up Ginger Ale Ginger Ale
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El Diablo

The El Diablo is the family of Buck Cocktails and consists of Tequila, Fresh Lime Juice, Blackcurrant Liqueur, and Ginger Ale. It dates to at least the mid-1940s.

Historical Citations

"Trader Vic's Book of Food and Drink", by Trader Vic, 1946

MEXICAN EL DIABLO

I hate like hell to bring up unpleasant things at a time like this but go easy on this one because it's tough on your running board.

Squeeze and drop shell of lime in a 10-ounce glass; add cracked ice, tequila, and cr�me de cassis; fill rest of glass with ginger ale.

"Trader Vic's Pacific Island Cookbook, 1968
- In a 10 Ounce glass with cracked ice:
- juice of 1/2 lime; drop shell in glass
- 1 ounce tequila
- 1/2 ounce creme de cassis
- ginger ale
Squeeze lime and drop shell in glass. Add tequila and creme de cassis. Stir and fill glass with ginger ale. Serve with a malt straw.

"Trader Vic's Bartender's Guide", by Trader Vic, 1972
- 1/2 Lime
- 1 oz Tequila
- 1/2 oz Creme de cassis
- Ginger ale
Squeeze lime juice into a 10 oz glass over ice cubes; add spent lime shell. Add tequila and creme de cassis. Stir. Fill glass wtih ginger ale.

Similar Drinks

ESQUIRE, December 1953, "Painting the Town" column, pg. 76, col. 3

Drink of the Month

Then there is another cocktail with a tequila base--the Flamenco Dancer:

Squeeze the lime and drop the shell in a highball glass, fill with cracked ice, add the other ingredients, stir briskly and fill with ice-cold ginger ale.

BANG TIDY, Autumn 2008, Leicester, UK

Cocktail of the Month

This variation on the El Diablo involves equal parts of gold tequila and creme de cassis and with an additional dash of orange juice:

Squeeze the lime and drop the shell in a highball glass, fill with cracked ice, add the other ingredients, stir briskly and fill with ice-cold ginger ale.

Diablo Cocktail

While I was thinking about what to write, I glanced up and notices my collection of Food & Drink magazines from the Liquor Control Board of Ontario (LCBO). I decided somewhere in one of those magazines there must be something that would inspire me to write. The first issue I pulled out was from the summer of 2004 and had a recipe for the Mint Divine, a rye, mint and lemonade recipe. Basically it’s a whisky sour with mint. Possibly something I could write about, but maybe there was something more interesting in another edition. In the summer 2005 edition of Food & Drink there is a recipe for a drink called the “Diablo.” Now that was interesting and is used tequila, so that is what I’m going to write about. But, there is also a Diablo recipe using brandy, so now it’s even more interesting. I’ve come across the Diablo cocktail before, but never actually tried one. When you look up the recipe though, if you look hard enough, there are a couple of versions. The first one I came across uses white Tequila, Creme de Cassis, lime and ginger ale. The second one uses brandy, vermouth, curacao and bitters. This seems to be one of those modern palette versus classic palette issues. Two types of bitters in one cocktail, amazing. You’re lucky if you can find a bar with bitters in stock these days.

With this discrepancy at hand, I’ve decided that since it is Saturday night, of a long weekend no less, that both of these cocktails should be made and tested. A quick pop over the local variety store and I should have everything I need.

First up is the classic recipe. This looked like a pretty good recipe with good use of bitters and vermouth. I don’t make too many brandy based cocktails, but it’s something that I need to do more of because the Diablo is very good. The bitters compliment everything exceptionally well and provide that aromaticity that makes a great cocktail. The brandy is smooth, and the vermouth is complimentary. The orange curacao (Cointreau in this case) provides a nice level of sweetness and gives a subtle orange flavour which is really nice. This cocktail has just jumped into my top five cocktail favourites. I’m impressed, not only because I like it, but as a bartender this is something I can serve to someone who wants to experience a martini like drink and bitters, but doesn’t want the shock value of straight alcohol, even though this drink is pretty much straight alcohol. This is a great introductory cocktail because it isn’t overpowering, but has classic ingredients.

Now I’m kind of disappointed that I started with the classic Diablo recipe, because the modern Diablo can’t be as good, or could it? Worst case scenario, it’s a triple play Saturday and I’ll make another classic Diablo to wash the other one down.

The modern Diablo is basically black currant sweetened tequila with ginger ale. Creme de cassis is a very sweet black currant liqueur. It goes well with lots of drinks, but in small quantities. The Diablo uses ½ an ounce, so it’s not over powering. The lime juice will help cut back on the sweetness which helps balance the cocktail. Originally I thought the tequila would be overpowered by the creme de cassis, but I was wrong. The tequila comes through quite strong with the pepper and agave flavours. You can definitely tell that it is a tequila based drink. The ginger ale sits in the background on this drink. Overall, not a bad drink, but not as good as a classic Diablo.

Both the Diablo recipes are good for specific audiences. The classic version is good for someone moving into the classic cocktail world and the modern Diablo version is a good fruit based tequila cocktail. If someone wants a tequila based drink, I would recommend the Diablo since it’s simple to make and tastes fairly good. If someone wants a classic cocktail or wants to understand the role of bitters better, the classic Diablo is the way to go.

All thumbs up to the classic brandy based Diablo. But now I need to do some research and see how this cocktail originated.

Diablo Cocktail

Instructions

Combine tequila, lime and creme de cassis in a shaker with ice. Shake and strain into a rocks glass packed with ice and top with ginger ale.

18 Comments on The Diablo Cocktail

Maybe you could tell us more about the mint devine for the next Mixology Monday! It sounds good to me…

That sounds like a good idea. I didn’t even think about the Mint Divine for Mixology Monday.

I’ve been serving the tequila based el diablo to friends for years and it always pleases. This version is the best I’ve tried, but I’ve used the same basic formula many ways trying different flavors for the creme de casis, occasionally subbing vodka for tequila, and sometimes 7-up for ginger ale, really makes it easy to please guests from a home bar.

I was at a MOTAC tequila seminar recently, and Mr. DeGroff made a cocktail he claimed was the orignal tequila sunrise.

If I remember correctly, it was exactly the modern diablo; but, not mixed.

Similar to the recipe on this Cocktail Times page, though I don’t believe he added grenadine and I believe it was over rocks.

I believe that you’ve confused the Diabolo with the Diablo. The Diablo, to the best of my knowledge has always been tequila, with the brandy drink you’ve mentioned being the Diabolo. Oh what a difference an “o” makes.

I actually got the Diablo cocktail from CocktailDB. Here’s what I’ve seen for the Diabolo cocktail:

1/2 ounces Cointreau

1/2 ounces dry vermouth

2 dashes Angostura bitters

1 1/2 oz Red Dubonnet

1/4 oz orgeat syrup

Maybe this will require some research and a new post.

I’ll email Martin at Cocktaildb and Robert in Seattle and ask what the dillyio is. I found your (Cocktaildb’s)Diab(o)lo recipe in the Savoy, exactly as you’ve printed. Interesting indeed. I’ll let you know when I get a response.

I’ve emailed Martin at Cocktaildb to confirm, but it appears he got both recipes from Stan Jones Complete Bar Guide, which although it may be a great source for inspiration, it is a horrible source for accurate recipes. There are so many errors within (an Aviation is Bourbon and grape juice. ) I’ll keep you up to date.

Cool. This is definately going to require a new post. I hate when cocktail names are so close. But the worst offenders are the ones with #1 or #2 appended to the end.

Robert can’t remember where he found the recipe as it has been on his site for some time; so that is a dead end. I’ll scour some of my older, obscure books to see if anything shows up as it wasn’t in the usual suspects. It may take a couple of days.

Keep up the great work on your blog. Best wishes WaltDe

Just came across this site- it’s great. The Mint Divine was created by us at The Martini Club, a cocktail development & specialty bar catering company in Toronto, Canada. I invented it as an attempt to get more women drinking whisky. It’s best when made with fresh-pressed lemonade.

Actually I don’t like mixing vermouth with liqueur. Even worse is dry vermouth with (sweet) liqueur.

And then I condemn Triple Sec CuraÃ§ao! (I just have Triple Sec for the Long Island Iced Tea variants in my bar – by the way, I do hate also this drink and it is not on my barlist – but if people are ordering it, what to do).

And then I find it disturbing using different bitters. So this drink is not for me!

The modern El Diabolo (I know it also as Mexican El Diabolo): I tried it yesterday at home! Unfortunately I just had cassis syrup and no liqueur! But it was unbelievable good! I could not believe it, but it tasted just like the tequila. Just for reference, I used Sauza Hornitos… and the whole drink tasted like the burn stripped Hornitos!

All subtle aromas were there – I even could not recognize the ginger ale and just a hint of cassis!

I have to confess – it is now one of my favorite long drinks (I still like short cocktails more than long drinks…)!

My recipe would be:

15 ml lime juice

10 ml simple syrup

5 ml ginger syrup (infuse 3 inch ginger root with 200 ml simple syrup)

Top with ginger beer

I had a drink at the cheesecake factory called the Patron El Diablo and would like to have the recipe for a party I am having. Do you know what it is?

el diable at cheesecake:

grameoney (spelling?) orange liquor

I worked at The Cheesecake Factory. They serve a drink called an El Diablo that is made very similarly to a Top Shelf Margarita. The tequila (I like Patron or Tres Generaciones), orange liqueur (try Grand Marnier or Cointreau), and optional dash of simple syrup are all the same as in a Top Shelf Margarita. Just substitute the sweet ‘n’ sour and O.J. for grapefruit juice and pure 100% pomegranate juice. Voila! Even taught the bartender at Buffalo Wild Wings how to make me one tonight. YUM!

Can you give me the ratios on those ingredients? I had two of the Patron El Diablo last night and want to make a batch at home!

Alcademics

The study of booze with Camper English.

History of the El Diablo Cocktail in Trader Vic's Books

June 27, 2009

I was trying to find the first reference to the El Diablo cocktail recently.

Squeeze lime juice into a 10-ounce glass; drop in spent shell. Add ice cubes, tequila, and crème de cassis. Fill glass with ginger ale.

Searching the web, the earliest reference I read to it was from Trader Vic's books of 1946 and 1947.

I asked tiki expert Martin Cate, who has these books, if he knew if the drink was a Trader Vic original. After his research it's still not entirely clear, but the research is interesting in itself.

If anyone finds an earlier reference to the El Diablo or Mexican El Diablo, please let me know.

I was trying to find the first reference to the El Diablo cocktail recently.

Squeeze lime juice into a 10-ounce glass; drop in spent shell. Add ice cubes, tequila, and crème de cassis. Fill glass with ginger ale.

Searching the web, the earliest reference I read to it was from Trader Vic's books of 1946 and 1947.

I asked tiki expert Martin Cate, who has these books, if he knew if the drink was a Trader Vic original. After his research it's still not entirely clear, but the research is interesting in itself.

If anyone finds an earlier reference to the El Diablo or Mexican El Diablo, please let me know.

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Blackberry El Diablo

Throw a devilish adult Halloween party with this Blackberry El Diablo Halloween Cocktail, developed in partnership with California Giant Berry Farms. As always, all opinions expressed are my own.

Halloween has always been one of my favorite times of year, so when California Giant Berry Farms asked me to craft a cocktail for their “Scary Berries” promotion, I knew this post would be especially fun!

Back in the 80’s and early 90’s, Halloween was an event in my neighborhood. All of us kids (and then, teenagers) dressed up in costumes that we spent weeks agonizing over. The houses were decorated, intricate pumpkins carved, and several of the adults got in costume to greet trick-or-treaters at their doors.

It was one of the best nights of the year.

While I’ve retired my trick-or-treating bag and pumpkin flashlight as a 30-something (I’m lying; I still have the flashlight), I still like to throw a great Halloween party. You’re never too old to have a wicked bash with fun costumes, hors d’oeuvres, and of course, a great Halloween cocktail recipe like this Blackberry El Diablo.

The El Diablo: A Devilish Halloween Cocktail

The base of the classic El Diablo cocktail is tequila, crème de cassis (black currant liqueur), and lime. Everything is shaken, poured over ice, and topped with spicy ginger beer.

For a fun twist, I decided to replace the sweet crème de cassis with fresh blackberry syrup and added a splash of Triple Sec.

Blackberry simple syrup is a cinch to make. Just as in my Blackberry-Lemon Mint Juleps, I macerate the blackberries with sugar to draw out their juices. Cal Giant’s gorgeous non-GMO berries are perfect for making a rich syrup.

Strained to a ruby red elixir, the blackberry syrup can be used to add a sweet flavor boost to a number of cocktails and mocktails.

This Blackberry El Diablo cocktail is fruity, spicy, and packs a punch. Like most tequila cocktail recipes (I like to use a smooth resposado here), this one will sneak up on you!

Plus, the vibrant, sinister red color of this cocktail will really set the mood for your adult Halloween party. Talk about “scary berries”!

Halloween Party Inspiration: “Scary Berries” eBook

Need more Halloween party inspiration? Cal Giant has put together an eBook to help you host the best and spookiest Halloween party yet! Click HERE to download their “Scary Berries” book for Halloween recipes, last-minute costume how-to’s, and party ideas that you can use for both kid and adult gatherings.

Find out how to make the adorable Spider Web Cookies in the graphic below, plus 10 other berry-themed Halloween recipes in Cal Giant’s ebook.

Wishing you a wickedly delicious Halloween!

Blackberry El Diablo Halloween Cocktail

This Blackberry El Diablo Halloween Cocktail is a fun twist on a classic recipe. Infused with fresh blackberry syrup and topped with ginger beer, this drink is fruity and spicy with a devilish red hue that's perfect for an adult Halloween party.

Ingredients

Blackberry Syrup
- 1/2 pint California Giant Berry Farms blackberries
- 1/4 cup granulated sugar
- 1-1/2 ounces Reposado tequila (3 tablespoons)
- 1/2 ounce fresh lime juice (1 tablespoon)
- 1/2 ounce Triple sec (1 tablespoon)*
- 1 ounce blackberry syrup (2 tablespoons)
- 2-3 ounces ginger beer
Instructions

Make the Syrup

Rinse berries and leave damp. Toss in a bowl with sugar. Let sit for 30-45 minutes, stirring every 15 minutes.

Strain mixture through a fine mesh sieve, pressing on berries with the back of a spoon to fully release juices. You should have about 1/2 cup blackberry syrup.**

Make the Cocktail

Fill a cocktail shaker with ice and add tequila, lime juice, triple sec, and blackberry syrup. Cover and shake.

Strain into a glass filled with fresh ice. Top with ginger beer. Garnish with fresh blackberries.

Recipe Notes

*If you prefer a sweeter cocktail with a stronger blackberry flavor, substitute Blackberry Liqueur for the Triple Sec.

**The blackberry syrup makes more than you need for one cocktail (about enough for 4). Store unused syrup, covered, in the refrigerator for 3-4 days.

For a frosty look on the garnish, pop a few blackberries in the freezer for a couple of hours before making the cocktails.

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Reader Interactions

Love the sound of this cocktail and love your stunning photography and styling too-)

This sound delicious and it’s so pretty. Love that you worked pretty berries into a festive Halloween drink!

Amanda – as always, your photos are breathtaking! Just absolutely beautiful and gorgeous. Is it weird that I went trick-or-treating until i was 19 (. ) years old? Halloween is still my favourite holiday!

This cocktail looks and sounds like my new favorite! I can’t wait to make it. Love your ebook too.

Yum! I love blackberries and the mix with ginger beer sounds like it would balance well and be really tasty,

This is like a fruity margarita on the rocks with a spicy kick of ginger beer!! You can come bartend for me any day Amanda!

I absolutely adore how vibrant and red this cocktail is. It’s a real show stopper. And since it is made with tequila (my booze of choice). . .I can see this beauty on repeat when the hubby and I decide to throw our own cocktail hour.

I’d love one of these! Ginger and berries and lime. Sounds sooo refreshing and so festive for this time of year!

Oooo. This cocktail looks delicious and refreshing! I love blackberries and love to integrate them in the cocktails. I can’t wait to make your cocktail because I know it’s going to be so delicious!

Now that is my kind of cocktail! I’ll have a double! I need to get some ginger beer but the rest I have ready.

I love the gorgeous color of blackberries in drinks and purees – this is a showstopper!

This looks like fun and delicious, I love the name:) Your photography is beautiful!

I love this the el diablo but never thought of adding blackberries. Sounds yummy.

This sounds delicious, and I am in LOVE with your photos! Seriously amazing. I wish I could reach out and pluck a berry – or the drink! – right off my screen!

I would totally drink this. Looks great.

I love the idea of using blackberries in a cocktail! This is a beverage that is sure to please the senses, even visually! Beautiful photos to compliment a wonderful drink.

This sounds like a wonderful cocktail – I’m adding it to my fall cocktails parties list! Lovely photos too!!

The color of this cocktail is just beautiful, and I love the fresh blackberries replacing the creme de cassis! What a fresh touch! Cheers to you and to Halloween, my favorite time of year too!

LOVE the sound of this cocktail, all my favorite flavors!! I missed Halloween, but I can totally justify enjoying this during the Holiday season :)

Even though halloween is over I can see this becoming regular in our cocktail repertoire. The fresh berries make is so flavorful and healthy …. (right, an alcoholic drink can be healthy with all that fruit right?). Ok, probably not, but Im going with it!

Love the memories! This was my second Halloween so life owes me some trick or treating! This Blackberry El Diablo looks so delicious and I love the color!

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About Amanda

Home cook, photographer, and food writer who believes there are few bad days that can’t be improved with a warm baguette and a wedge of Brie. Read More.