Tao Group director of beverage Edward Allen says the devil made him do it. Well, El Diablo anyway. That classic cocktail of tequila, lime juice, crème de cassis and ginger ale started appearing in Trader Vic’s cocktail recipe books in the 1940s. Variations since call for different styles of tequila and other fruit juices but the idea remains the same. “I love El Diablos,” Allen says, “and wanted to make a vodka version for this summer’s Marquee Dayclub menu. Absolut Kurant works well with the cassis.” Instead of ginger ale, Allen employs ginger beer since ginger ale at the time this drink was created was closer to what we now call ginger beer. And those do, of course, vary from brand to brand—some are sweet, some dry, some with more spicy ginger kick than others. Allen chose Gosling’s ginger beer because of its balance. “It still has the kick I was looking for while not overpowering the cocktail.” Yes sir, the devil is indeed in the details.
Combine 1¾ ounces Absolut Kurant, ½ ounce fresh lime juice and 1¾ ounces Gosling’s ginger beer over ice in a highball glass. Top with ½ ounce crème de cassis and garnish with a lime wheel.