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Makes
about a quart ginger syrup; 1 cocktail
Author Notes
This riff of the iconic drink is adapted from Trader Vic's original El Diablo published in the 1940s. The spiced ginger syrup really ties everything together and kicks it up a notch, gives it an extra dimension of flavor. —Samantha Weiss Hills
Ingredients
- Spiced Ginger Syrup
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8 ounces
ginger, sliced into thin coins (no need to peel unless you'd like to)
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4 cups
water
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2 cups
sugar
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1 pinch
salt
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1 teaspoon
whole cloves
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0.5 tablespoons
allspice berries
- Ginger Devil Cocktail
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1.5 ounces
Roca Patrón Silver tequila
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0.5 ounces
spiced ginger syrup
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0.75 ounces
lime juice
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1 splash
creme de cassis
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2 to 3 ounces
spicy ginger beer, to top
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Lime wedge or wheel, for garnish
Directions
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Make the spiced ginger syrup. Combine the ginger coins, water, sugar, salt, and spices in a non-reactive saucepan. Bring the mixture to a boil, and then turn it down to simmer for 45 minutes to an hour. Then, remove from the heat and let cool completely. Pour it through a fine-mesh strainer into a container and keep in your refrigerator for up to 2 weeks.
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Make the cocktail. Mix the tequila, ginger syrup, creme de cassis, and lime juice in an ice-filled shaker and shake for about 10 seconds. Strain over ice in a tall collins glass and top with the ginger beer. Garnish with a lime wheel or wedge and serve.
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