Beer

Ginger Devil

September 21, 2016
Photo by Bobbi Lin
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
Ingredients
  • 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
In This Recipe
Directions
  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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  • michelle
    michelle
  • Samantha Weiss Hills
    Samantha Weiss Hills
Review
I love oysters and unfussy sandwiches.