Serve in aCoupe glass
How to make:
SHAKE all ingredients with ice and fine strain into chilled glass.
|1 fl oz||Bacardi Carta Blanca light rum|
|1 fl oz||Rutte Dry Gin|
|1/2 fl oz||Giffard Abricot du Roussillon liqueur|
|1/2 fl oz||Pineapple juice (fresh pressed)|
|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.
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".
Adapted from a recipe in Victor Bergeron's 1972 Trader Vic's Bartender's Guide.
PANCHO VILLA COCKTAILVictor 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.
One serving of Pancho Villa contains 195 calories.