Lemon zest twist
How to make:
SHAKE all ingredients with ice and fine strain into chilled glass.
|1 fl oz||Gold rum (1-3 years old mellow light)|
|1/2 fl oz||Cognac (brandy)|
|1/2 fl oz||Hayman's London Dry Gin|
|1/2 fl oz||Dry vermouth|
|1/4 fl oz||Lime juice (freshly squeezed)|
|1/4 fl oz||Sugar syrup 'rich' (2 sugar to 1 water, 65.0°Brix)|
|3 drop||Saline solution 4:1 (20g sea salt to 80g water) (optional)|
Read about cocktail measures and measuring.
A trio of base spirits blend harmoniously in a cocktail of which Trader Vic himself said, "You know that adios means good-bye. You drink two or three of these, and it's adios, believe me, it's adios."
His original recipe calls for "light Puerto Rican rum" and I originally interpreted that as a charcoal-filtered light white rum. However, I've since found this cocktail works best with a light rum with a little more age and character.
Adapted from a recipe in Victor Bergeron's 1972 Trader Vic's Bartender's Guide.
You know that adios means good-by. You drink two or three of these, and it's adios, believe me, it's adios.Victor Bergeron, Trader Vic's Bartender's Guide, 1972
ADIOS AMIGOS COCKTAIL
1 ounce light Puerto Rican rum
½ ounce French vermouth
½ ounce brandy
½ ounce gin
Juice of ½ lime
Shake with ice cubes. Strain into large chilled cocktail glass.