Listen, I know drinks have been dominating the content around here lately. I had intended for today’s post to be a fabulous shrimp and Israeli couscous dish that I’ve recently perfected. I went to make the dish today to shoot for the blog only to realize that I’d used up all my Israeli couscous the last time I made it.
So, here we are with a tequila backup plan. If all else fails: tequila. It’s a universal problem-solver. This El Diablo is a classic tequila cocktail created in the late 1940s. It’s exact origin story remains somewhat unknown.
It’s a kind of “buck.” A buck or “mule” is any kind of cocktail that is made with ginger beer (or ginger ale), citrus juice, and any variety of base spirit. In this case: tequila. The addition of creme de cassis really rounds out the cocktail and makes it distinct from other varieties of mule.
I am quickly approaching my 100th episode of #virtualhappyhour on Instagram – the centennial episode will be on Saturday, July 25th. Be sure to tune into my Instagram story if you want to see it.
The timing couldn’t be better because…*drumroll*…I’m returning to working from the office on Monday! For those of you who dread to your morning community or having to put on a French cuff shirt, this might seem like a foreign concept, but I’m genuinely excited to get back to working from the office.
I desperately miss donning my workwear and interacting with my colleagues IN PERSON.
I’m also beside myself at the prospect of gyms opening next week. I CANNOT wait to get back to my routine of daily workouts. I love feeling strong and I have been feeling weak and breathless for much of the past few months.
I look forward to being able to ascend a single flight of steps without gasping for air at the top. So much to look forward to, I’ll report back next week with complaints of an aching body and the cruelty of age.
- 1½ oz reposado tequila
- ½ oz crème de Cassis
- ½ oz lime juice
- 3½ oz ginger beer
- 1 blackberry, garnish
- 1 lime wedge, garnish
Combine ingredients, excluding ginger beer and garnish, in a cocktail shaker. Shake over ice. Strain into an ice-filled Collins glass.
Top with ginger beer. Garnish with blackberry and lime wedge. Serve with a straw.