If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
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
ounces ginger, sliced into thin coins (no need to peel unless you'd like to)
teaspoon whole cloves
tablespoons allspice berries
Ginger Devil Cocktail
ounces Roca Patrón Silver tequila
ounces spiced ginger syrup
ounces lime juice
splash creme de cassis
2 to 3
ounces spicy ginger beer, to top
Lime wedge or wheel, for garnish
- 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.
- 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.
- This recipe is a Community Pick!
More Great Recipes: