Sam Heughan: El Diablo

“The Devil”, as its name translates, gets its infernal red colour from the crème de cassis, which, if the ingredients are layered, bleeds down inside the glass to create an unusual mix of liquids. It was first created in 1946, when it was named the Mexican Diablo. I substitute the tequila for sotol, from the Chihuahuan desert, which is similar but is made from the dasylirion plant rather than agave, and is grassier and more herbal. It’s crazy, delicious and not your usual Margarita!

"The creativity and eclectic nature of cocktails fascinates me – it’s a playground of ingredients and experimentation. Honestly, once you dip a finger below the surface to taste (just try sampling a few recipes from this book), you too will be captured by the energy and positive nature of creating something unique for your friends, family and yourself! Sláinte!" - Sam Heughan

Extracted from The Cocktail Diaries, Sam Heughan (Quadrille, £20) Photography ©Matt Russell. Buy Now 

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