The Diablo is a spicy, complex batch built for high-volume keg service — Extra Spicy Ginger Beer Syrup brings the heat, Crème de Cassis or Blackberry Syrup adds dark fruit depth, fresh lime juice keeps it bright, and tequila or mezcal anchors the whole pour. Carbonated on CO₂ for a crisp, consistent finish.
The Diablo is a classic cocktail format — spicy mule meets dark fruit tequila. The Extra Spicy Ginger Beer Syrup is the move here; it's more heat-forward than standard ginger beer and holds its punch through carbonation and dilution. Crème de Cassis brings sweetness and color; Blackberry Syrup is a close second if Cassis isn't available.
Batch Method
- Add 5 liters Tequila or Mezcal to a clean 5-gallon Cornelius keg.
- Add 3 qts Top Hat Extra Spicy Ginger Beer Syrup.
- Add 2 × 750 ml Crème de Cassis or Blackberry Syrup.
- Add 32 oz fresh lime juice.
- Add 9 qts cold filtered water.
- Seal the keg and shake vigorously side to side for 2 full minutes.
- Carbonate with CO₂. See instructions below.
- Refrigerate minimum 12 hours before first service.
- Serve ~6 oz over ice. Garnish with sliced lime and fresh mint.
- Reshake twice daily to re-integrate ingredients.
Pro move: Use Extra Spicy at full quantity — carbonation dilutes flavor and you need every bit of that ginger heat. Mezcal amps up the smoke and complexity versus tequila; either works great. The deep purple-red color from the Cassis is a visual selling point at the bar — let it show in the glass, not just in the keg.
- Insert charging stone lid at 45° and spin to align seal. Clamp firmly closed.
- Set CO₂ regulator to 20–25 psi.
- Connect gray/silver Cornelius connector to center plug of charging stone lid.
- Pull up pressure release ring 30 times quickly. Release between each pull.
- Refrigerate 24 hours. Cold liquid absorbs carbonation better.
- Once cold: pull pressure release ring 30 more times.
- Test flow. Reduce to 15 psi if foamy. Maintain 20–25 psi without foam.