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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
- 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!
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