Pancho Villa
Ingredients
- 1 oz Bacardi Carta Blanca Superior White Rum
- 1 oz Tanqueray London Dry Gin
- 1⁄2 oz Luxardo Apricot Albicocca Liqueur
- 1⁄2 oz Pineapple juice
- 1⁄4 oz Heering Cherry Liqueur
Method
Glassware:
Serve in a Coupe glass
Prepare:
- Select and pre-chill a COUPE GLASS.
- Prepare garnish of pineapple wedge.
Method:
- SHAKE all ingredients with two 7oz scoops of crushed ice.
- FINE STRAIN into chilled glass.
Garnish:
- Garnish with pineapple wedge on rim.
Nutrition:
One serving of Pancho Villa contains 215 calories
History:
Named for Francisco Villaruel Guilledo (1901-1925), a Filipino professional boxer known as Pancho Villa. He was only 154cm (5 feet and 1 inch) tall and weighed 51kg (114 pounds) at his heaviest, and was the first Asian to win the World Flyweight Championship in 1923. Never knocked out in his entire career, he is regarded as one of the greatest Flyweight boxers of all time. He died suddenly, aged 23, from complications following a tooth extraction.
The Pancho Villa cocktail first appears in Charles H. Baker, Jr.'s 1939 The Gentleman's Companion volume II – An Exotic Drinking Book. Our recipe is adapted from Victor Bergeron's 1947 Bartender's Guide by Trader Vic, a recipe repeated in his 1972 Trader Vic's Bartender's Guide.
Review:
Fruity, yet spirit-forward. Looking at the ingredients, this cocktail should be very sweet. It is rich, but it is surprising how the dilution from shaking with crushed ice tempers the sweetness. However, it remains spirituous, and to quote Victor Bergeron, "This'll tuck you away neatly - and pick you up and throw you right to the floor".
