El Diablo punch.

Tasked with creating a refreshing beverage for my brother’s wedding reception recently, I did the sensible thing and made some punch. I adapted the well known and dependably delicious original recipe (which possibly originated at Trader Vic’s, c. 1946). Pretty easy to assemble!


40 ounces silver tequila
10 ounces Crème de cassis
15 ounces fresh squeezed lime juice
6 (12 ounce) cans Cock’n Bull Ginger Beer

Add the first three ingredients to a punchbowl and stir. Then gently add a large block of ice. Slowly pour the ginger beer into the punchbowl and stir to combine. Serve in small glasses with additional ice and garnish with lime slices.

This entry was posted in Uncategorized and tagged , , , , . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.