A tall, long, refreshing mule style drink that mixes grassy tequila with full flavored blackcurrant liqueur and topped with fiery ginger beer. The recipe first appeared in print as the Mexican El Diablo in Trader Vic’s Book of Food and Drink, which was published in 1946 and lists Vic as the drink’s creator (later recipes shortened the name to El Diablo, as it’s been known since). That first recipe called for ginger ale, and you can still opt for the gingery soda if you like. But ginger ale during this time period was spicier than most options available today, the former version having more in common with ginger beer. This recipe uses ginger beer to best recreate the cocktail’s traditional flavor.