Ginger Devil

By • September 21, 2016 3 Comments

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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


Makes about a quart ginger syrup; 1 cocktail

Spiced Ginger Syrup

  • 8 ounces ginger, sliced into thin coins (no need to peel unless you'd like to)
  • 4 cups water
  • 2 cups sugar
  • 1 pinch salt
  • 1 teaspoon whole cloves
  • 0.5 tablespoons allspice berries

Ginger Devil Cocktail

  • 1.5 ounces Roca Patrón Silver tequila
  • 0.5 ounces spiced ginger syrup
  • 0.75 ounces lime juice
  • 1 splash creme de cassis
  • 2 to 3 ounces spicy ginger beer, to top
  • Lime wedge or wheel, for garnish
  1. 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.
  2. 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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