El Diablo


Adiõs’ El Diablo

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All the way from Birmingham, Alabama, we are bringing you something special for National Tequila Day!

Ohhhh you know we love a good tequila drink around here! If you are looking for a new tequila cocktail to mix up for National Tequila Day? Look no further than Adiõs’ El Diablo, a delicious creation shared with Camila by José Medina Camacho at @adiosbar.

This recipe combines the warmth of ginger with the richness of Crème de Cassis and the boldness of blanco tequila to create a cocktail that’s just as fiery as its name suggests.

Enjoy responsibly!

Adiõs' El Diablo

Servings 1


El Diablo
  • ¼ oz Crème de Cassis 
  • ½ oz Ginger Syrup - recipe below if you want to make it at home.
  • ¾ oz fresh lemon juice
  • 2 oz Blanco tequila
  • ice
  • lemon slice for garnish
Ginger Syrup
  • 1 cup white sugar
  • 1 cup ginger beer
  • 10 grams fresh ginger, peeled and thinly sliced


Ginger Syrup
  • In a small saucepan, combine the white sugar and ginger beer. 
  • Add the peeled and thinly sliced fresh ginger to the saucepan. 
  • Heat over medium-low heat, stirring occasionally, until the sugar dissolves completely. 
  • Simmer for an additional 5 minutes to infuse the ginger flavor into the syrup. 
  • Remove from heat and let it cool. 
  • Once cooled, strain out the ginger slices, and the ginger syrup is ready.
El Diablo
  • In a cocktail shaker, combine the Crème de Cassis, Ginger Syrup, fresh lemon juice, and Blanco tequila.
  • Fill the cocktail shaker with ice.
  • Shake the mixture vigorously for about 10-15 seconds to chill the drink.
  • Prepare a glass of your choice (a rocks glass or a tumbler will work well) and fill it with ice.
  • Strain the cocktail into the ice-filled glass.
  • Garnish the cocktail with a lemon slice.
  • Serve and enjoy!
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More about Adiõs

Adiõs lively beacon of cultural hospitality, a welcoming respite for all, and an interactive opportunity for guests to experience the ingredients, music, and art that make up the vibrant fabric of Mexico City. Downtown Birmingham’s newest cocktail bar serves classic cocktails made unique by incorporating Mexican-made-and-grown spirits and ingredients in a cozy and convivial setting. Inside, large tropical plants are abundant and the walls graced with art such as antique stained glass from a chapel in TK, Mexico and prints from Oaxacan artist, @arch.oax, as well as a Dia de los Muertos ofrenda to offer patrons an opportunity to celebrate the life of lost loved ones year-round. Both born in Mexico, Camacho and Méndez immigrated with their families to northern Alabama in the early 90s and began working in the food & beverage industry at an early age. Adios combines their professional expertise with passion for sharing their Latino heritage and culture with the larger Alabama community.





Recipe by @adiosbar

by Camila Alves McConaughey