Josue Gonzalez joins us for today's episode to discuss El Diablo, a classic tequila highball that sees the spirit mixed with lime, crème de cassis, and either ginger ale or ginger beer. Josue has more than a decade of experience in the industry, during which time he’s built up a clear passion for hospitality. These days, you’ll find him as a partner at Unfiltered Hospitality and occasionally working behind The Sylvester Bar, in Miami. Listen on (or read below) to discover Josue's El Diablo recipe — and don’t forget to like, review, and subscribe!
Bonus: VinePair has partnered with Remy Martin to host the annual Remy Martin Bartender Talent Academy Cocktail Competition. Submit your own riff on the classic cocktail, the Sidecar, by Friday, Sep 30, to win a trip to France on top of cash prizes. Head to vinepair.com/remy-martin-bta-cocktail-competition-2022 to get all the details and submit your entry.
Josue Gonzalez’s El Diablo Recipe
Ingredients
- ¾ ounce fresh lime juice
- 1 ¼ ounce blanco tequila
- ½ ounce crème de cassis
- 3 ounces ginger beer
- Garnish: lime wheel, candied ginger, and a Filthy cherry to garnish
Directions
- Combine lime juice, crème de cassis, and tequila in a cocktail shaker with two ice cubes. (optional: substitute creme de cassis with strawberry syrup for a sweeter flavor)
- Shake until cold and strain into a highball glass.
- Top up with ginger beer and crushed ice.
- Garnish with a lime wheel, candied ginger, and skewered Filthy cherry.
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