Name: Pancho Villa
Prep time: 4 min
Total time: 4 min
Yield: 1
Cuisine: Cocktail
Ingredients: 30 ml Rum - Light white (charcoal-filtered) 1-3 year old; 30 ml Gin; 15 ml Apricot (brandy) liqueur; 15 ml Pineapple juice (freshly extracted/pressed/squeezed); 7.5 ml Cherry (brandy) liqueur; 20 ml Chilled water (reduce if wet ice)

Serve in a

Coupe glass

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)
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Hayman's London Dry Gin, 70cl

£ 9.46 £ 0.41 per cocktail, makes 23 Hayman's London Dry Gin, 70cl

£ 26.25 £ 1.14 per cocktail, makes 23 Cherry Heering cherry brandy liqueur, 70cl

£ 24.75 £ 0.27 per cocktail, makes 93

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Gentle

Boozy

Sweet

Dry/sour

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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
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.
Victor Bergeron, 1972

Alcohol content:

1.8 standard drinks
21.04% alc./vol. (42.08° proof)
24.7 grams of pure alcohol

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Difford's Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.