Garnish:
Lemon zest twist
How to make:
SHAKE all ingredients with ice and fine strain into chilled glass.
| 1 fl oz | Light gold rum (1-3 year old molasses column) |
| 1/2 fl oz | Cognac (brandy) |
| 1/2 fl oz | Hayman's London Dry Gin |
| 1/2 fl oz | Strucchi 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) |
Review:
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.
History:
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.
Alcohol content:
- 1.5 standard drinks
- 24.07% alc./vol. (48.14° proof)
- 21.7 grams of pure alcohol
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