Westwood Bistro’s El Diablo Cocktail Recipe

Westwood Bistro: El Diablo Cocktail Recipe

While we did not originate this cocktail, it is one that we revived in the area. The recipe is pretty straight forward but it is the specific liquor, liqueur and ginger beer that set it apart from others. We have told many a guest that if they use other, and in particular, inferior products, it will taste quite different. In particular, the Creme de Cassis we use is a superior product compared to most, so your average $10 bottle may have different outcome. The same can be said for the ginger beer as well; we have tried several others and thus far always go back to Regatta.

This cocktail exemplifies something we are fond of doing at WW in that the base cocktail (tequila in this case) is so solid that we offer versions swapping a 12-year-old Rum or a 100 proof bourbon for the tequila and we get many interesting and delightful variants from a single recipe!

El Diablo

  • 2 ounces Milagro Reposado Tequila
  • 1 ounce fresh squeezed lime juice
  • 3/4 ounce Gabriel Bourdier Bourdier Creme de Cassis

Directions: 

1. Shake … double strain over an ice sphere

2. Top with Regatta Ginger Beer

3. Garnish with a lime wedge

Westwood Bistro

950 N. Western Ave., Unit A
Lake Forest
847-295-2500

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