An underappreciated classic cocktail, the Diablo first appeared as the “Mexican El Diablo” in Trader Vic’s 1948 Bartender’s Guide. Colloquially, the name has been shortened over time to just Diablo, but the “Mexican” nods to the cocktail’s typical base spirit: tequila. The odd couple of the agave-based liquor and the sweet, mellow, slightly acidic black currant–flavored crème de cassis work surprisingly well together, and lime juice and ginger beer heighten the pairing with additional acidity, refreshing spice, and carbonation.So why mess with a classic? A rich aged rum stands up to the intense flavors of the Diablo, but unlike tequila, it brings a roundness that really emphasizes the berry in the crème de cassis. Functionally, aged rum works almost like a whiskey here; the aging…
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