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Gonzo
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Gonzo
Serve in a Highball (max 10oz/300ml)
| 1 1⁄6 oz | Bacardi 8 year old rum |
| 1⁄2 oz | Luxardo Maraschino liqueur |
| 1⁄4 oz | Lustau Amontillado Los Arcos Sherry |
| 2 dash | Bob's Grapefruit Bitters |
| 4 oz | Thomas Henry Tonic Water |
How to make:
- Select and pre-chill a Highball (max 10oz/300ml) glass.
- Prepare garnish of pink (or red) grapefruit wedge.
- STIR first 4 ingredients with ice.
- STRAIN into ice-filled glass whilst also pouring tonic water.
- Garnish with grapefruit wedge.
Allergens:
Recipe contains the following allergens:
- Amontillado sherry - Sulphur Dioxide/Sulphites
Strength & taste guide:
No alcohol
Medium
Boozy
Sweet
Medium
Dry/sour
Review:
Tall and refreshing with a delicate balance between tonic's quinine bitterness and maraschino's sweetness.
History:
Adapted from a recipe created for Bacardí Legacy 2017 by Kaitlin Wilkes at Corner Club in Stockholm, Sweden.
I named my drink Gonzo as a tribute to Hunter S. Thompson – author of Fear and Loathing in Las Vegas and The Rum Diaries. His legacy was 'gonzo' journalism – a style of journalism where the writer injects themselves into the narrative. Thompson wrote The Rum Diaries whilst in his early 20s about his time in Puerto Rico writing for a newspaper and soaked in rum – quite possibly Bacardí rum as they built their flagship distillery the 'Cathedral of Rum' there around the same time.
Kaitlin Wilkes, 2017
Nutrition:
One serving of Gonzo contains 190 calories
Alcohol content:
- 1.1 standard drinks
- 9.01% alc./vol. (9.01° proof)
- 16 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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The initial drink was just a bit to sweet for me.
Very nice!