Pancho Villa

Difford's Guide
Discerning Drinkers (14 ratings)

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 Heering Cherry Liqueur
2/3 fl oz Chilled water (reduce if wet ice)
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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:

  • 1.6 standard drinks
  • 19.19% alc./vol. (38.38° proof)
  • 22.5 grams of pure alcohol
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.

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Buy direct from
the_whisky_exchange store logo
£ -.--

Makes a minimum of ... cocktails
Just £ -.-- per cocktail*

* This list may not include all required ingredients.
Price per cocktail is an estimate based on the cost of making one cocktail with the available ingredients shown above and does not include any postage charges.
Buy direct from Difford’s Guide
Difford's Easy Jigger
£8.72 £8.72 exc VAT
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