Here's a pitcher-sized version of a classic cocktail that's sure to be a big hit at your Halloween party (or any other party, for that matter).
The El Diablo cocktail first appeared in Trader Vic's Book of Food and Drink as early as 1946. The original recipe called for tequila (white, or silver), creme de cassis, lime juice, and ginger ale (which at the time would have been much more similar to the spicier ginger beer of today).
What, you may ask, is creme de cassis? Creme de cassis is a liqueur flavored with blackcurrants, a kind of berry that grows in France. It is rather sweet and tastes, as one might expect, like berries. Creme de cassis is relatively inexpensive and easy to find at your local liquor store. Look for a brand that is made in France with real blackcurrants.
Once you've hunted down some creme de cassis, you're ready for:
makes 12 cocktails
1 can (12 oz) frozen limeade concentrate
1 1/2 can (18 oz) tequila blanco
2/3 can (8 oz) creme de cassis
1/2 can (6 oz) water (still, not soda or tonic water)
1 1/2 can (18 oz) ginger beer
Mix the limeade, tequila, cassis, and water together in a large pitcher (using the limeade can to measure the other ingredients). Immediately before serving, add the ginger beer. Serve over ice. Feeling fancy? Garnish with blackberries.
Wondering what to do with the leftover cassis? Champagne + creme de cassis makes a delicious, different champagne cocktail that's perfect for brunch. Want to make a single El Diablo? Click here for the original recipe.
Nancy Mitchell loves enjoying a new cocktail with old friends. You can find more of her recipes on her blog, The Backyard Bartender.
(Images: Nancy Mitchell)