El Diablo
Reposado Tequila, Clarified Blackberry, Simple Syrup, Ginger Ale Extract, Lime
Bartender Jonny Brill of Fast Friends | Detroit, MI
Adapted by StarChefs | August 2025 | Photo: Alexander Zeren
INGREDIENTS
Ginger Ale Extract:
90 grams ginger root powder
30 grams orange peel powder
9 grams ground nutmeg
9 grams ground ceylon cinnamon
240 milliliters high-proof neutral spirit
12 drops lime oil
10 drops vanilla oil
8 drops capsaicin oil
8 drops cognac oil
½ drop rose oil
1 liter 3:2 simple syrup
Clarified Blackberry:
750 grams blackberry purée
1½ grams agar agar
¼ teaspoon pectinase
Lime :
190 grams vegetable glycerin
12 grams citric acid
7 grams malic acid
1½ milliliters 8% succinic acid solution
To Assemble and Serve:
Yield: 284.2 milliliters
45 millimeters reposado tequila
15 millimeters 3:2 simple syrup
2 drops 20% saline solution
Lime wedge
METHOD
For the Belfast Ginger Ale Extract:
In a percolator, add powders, nutmeg, and cinnamon. Add alcohol and let sit 48 hours. Place percolator over medium heat. Let mixture drip into a nonreactive container. Stir in oils. Transfer to an airtight container and let sit 30 days. Once infused, stir in simple syrup. Seal and reserve.
For the Clarified Blackberry:
In a mixing bowl, combine blackberry purée and pectinase. Set aside. In a pot over medium-high heat, add 250 grams blackberry mixture and agar agar. Bring mixture to a boil, then reduce heat. Let simmer 2 minutes, stirring occasionally. Slowly incorporate remaining blackberry mixture. Transfer to a nonreactive container and freeze 30 minutes. Strain into an airtight container and refrigerate.
For the Lime:
In a mixing bowl, whisk to combine all ingredients and 100 grams water. Bottle and reserve.
To Assemble and Serve:
In a nonreactive container, combine tequila, simple syrup, saline solution, 20 millimeters Lime, 3.7 millimeters Clarified Blackberry, ½ milliliter Ginger Ale Extract, and 200 milliliters water. Transfer to a carbonation rig and carbonate at 36 PSI. Pour desired amount into a chilled Collins glass with 1 ice spear. Garnish with lime wedge.
