Author Notes: This riff of the iconic drink is adapted from Trader Vic's original El Diablo published in the 1940s. The spiced ginger syrup really ties everything together and kicks it up a notch, gives it an extra dimension of flavor.

Ginger Devil

Makes about a quart ginger syrup; 1 cocktail

Spiced Ginger Syrup

• 8ounces ginger, sliced into thin coins (no need to peel unless you'd like to)
• 4cups water
• 2cups sugar
• 1pinch salt
• 1teaspoon whole cloves
• 0.5tablespoons allspice berries

Ginger Devil Cocktail

• 1.5ounces Roca Patrón Silver tequila
• 0.5ounces spiced ginger syrup
• 0.75ounces lime juice
• 1splash creme de cassis
• 2 to 3ounces spicy ginger beer, to top
• Lime wedge or wheel, for garnish

1. Make the spiced ginger syrup. Combine the ginger coins, water, sugar, salt, and spices in a non-reactive saucepan. Bring the mixture to a boil, and then turn it down to simmer for 45 minutes to an hour. Then, remove from the heat and let cool completely. Pour it through a fine-mesh strainer into a container and keep in your refrigerator for up to 2 weeks.
2. Make the cocktail. Mix the tequila, ginger syrup, creme de cassis, and lime juice in an ice-filled shaker and shake for about 10 seconds. Strain over ice in a tall collins glass and top with the ginger beer. Garnish with a lime wheel or wedge and serve.

https://food52.com/recipes/63228-ginger-devil