Garnish:
Pineapple wedge
How to make:
SHAKE all ingredients with ice and fine strain into chilled glass.
1 fl oz | Light white rum (charcoal-filtered 1-4 years old) |
1 fl oz | Hayman's London Dry Gin |
1/2 fl oz | Luxardo Apricot Albicocca Liqueur |
1/2 fl oz | Pineapple juice (freshly extracted/pressed/squeezed) |
1/4 fl oz | Cherry Heering cherry brandy liqueur |
2/3 fl oz | Chilled water (reduce if wet ice) |
Read about cocktail measures and measuring.

Review:
Dilution is key to this cocktail so either shake with crushed ice (as per the original recipe) or do as I do and add chilled water. Even then, to quote Victor Bergeron, "This'll tuck you away neatly - and pick you up and throw you right to the floor".
History:
Adapted from a recipe in Victor Bergeron's 1972 Trader Vic's Bartender's Guide.
PANCHO VILLA COCKTAIL
Victor Bergeron, 1972
1 ounce light Puerto Rican rum
1 ounce apricot brandy
1 ounce gin
1 teaspoon pineapple juice
1 teaspoon cherry brandy
Shake with ½ scoop shaved ice. Strain into a large saucer champagne glass.
Alcohol content:
- 1.8 standard drinks
- 21.04% alc./vol. (42.08° proof)
- 24.7 grams of pure alcohol
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