Reader TTS

Serve in a Collins glass Ingredients: 1 1⁄2 oz 1⁄2 oz 3⁄4 oz Lime juice (freshly squeezed) 2 oz HOW TO MAKE: * Select and pre-chill a Collins glass. * Prepare garnish of lime wedge. * SHAKE

first 3 ingredients with ice. * STRAIN into ice-filled glass. * TOP with ginger beer and briefly stir. * Garnish with lime wedge. STRENGTH & TASTE GUIDE: No alcohol Medium Boozy Sweet

Medium Dry/sour REVIEW: The tequila, rich red berry fruit, lime and ginger aren't exactly a subtle combination but it is one that has proved both popular and enduring. View

readers' comments HISTORY: The El Diablo started life as a mere "Diablo" in the "Tropical Specialties" section of Hyman Gale & Gerald F. Marco's 1940 book

_The How and When_. > DIABLO > ½ ounce Lime Juice > 1½ ounce Ronrico White Rum > ½ ounce Creme de Cassis > Shake well with 3 ounces of ice and serve in 10 ounce glass ¼ full

> of shaved ice and the rest with large lump ice. Add Ginger Ale, > round of lime, red and green cherry. Serve with coloured straws. > Hyman Gale & Gerald F. Marco, The How and 

When (2nd Edition), 1940 The first reference to this cocktail with tequila in place of rum is as a "Mexican El Diablo" in Victor Bergeron's 1946 _Trader Vic's Book of

Food and Drink_, where crucially the book denotes this as being a Trader Vic original cocktail. By the time the drink reappears in his 1968 _Trader Vic's Pacific Island Cookbook_ the

name has been shortened to "El Diablo." The recipe throughout four of Vic's books, including his 1972 , remains consistent as follows: "½ lime 1 ounce tequila ½ crème de

cassis Ginger Ale Squeeze lime juice into a 10-ounce glass over ice cubes; add spent lime shell. Add tequila and crème de cassis. Stir. Fill glass with ginger ale. Serve with a straw."

Tellingly, both the above recipes call for a 10oz glass, which is the maximum size of a true Highball glass. Modern-day El Diablo recipes (including ours) call for larger, typically 12oz,

Collins glasses. Due to the "TV" denoting Trader Vic original cocktails in the books disappearing from the El Diablo in the 1972 edition, some have questioned whether this was

originally a Trader Vic cocktail. It wasn't; he merely swapped rum for tequila and tweaked the name. Some suggest that Victor Bergeron created the Mexican El Diablo for his Señor Pico

Mexican-themed restaurant concept, but TraderVics.com says, "_The Señor Pico restaurant concept was first established in San Francisco by "Trader" Vic Bergeron in 1964_,"

some 20 years after the cocktail appeared in his first book. NUTRITION: One serving of El Diablo Cocktail contains 178 CALORIES ALCOHOL CONTENT: * 1.1 standard drinks * 10.76% alc./vol.

(10.76° proof) * 15.3 grams of pure alcohol _Difford’s Guide remains free-to-use thanks to the . Values stated for alcohol and calorie content, and number of drinks an ingredient makes

should be considered approximate._