Photographed in a Tiki Coupe 8.5oz
1 oz | Light gold rum (1-3 year old molasses column) |
1⁄2 oz | Rémy Martin V.S.O.P. cognac |
1⁄2 oz | Hayman's London Dry Gin |
1⁄2 oz | Strucchi Dry Vermouth |
1⁄4 oz | Lime juice (freshly squeezed) |
1⁄4 oz | Monin Pure Cane Syrup (65.0°brix, equivalent to 2:1 rich syrup) |
3 drop | Saline solution 4:1 (20g sea salt to 80g water) optional |
Recipe contains the following allergens:
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.
One serving of Adios Amigos contains 176 calories
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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