Pinky Gonzales
Ingredients
- 1 oz José Cuervo Tradicional Reposado
- 1 oz Patrón Silver blanco tequila
- 1⁄2 oz Orange Curaçao liqueur
- 3⁄4 oz Lime juice
- 1⁄3 oz Monin Almond (Orgeat) Syrup
- 1⁄6 oz Agave syrup
- 1⁄12 oz Monin Grenadine Syrup
- 2 drop Saline solution (20g sea salt to 80g water) or merest pinch of s
Method
Glass:
Photographed in a Libbey MaiTai 12oz
Prepare:
- Select and pre-chill a DOUBLE OLD-FASHIONED GLASS.
- Prepare garnish of mint sprigs bouquet & fruit stick (skewered pineapple cubes and Luxardo Maraschino Cherry).
Method:
- SHAKE all ingredients with ice.
- STRAIN into glass filled with crushed ice.
Garnish:
- Garnish with mint sprigs bouquet & fruit stick.
Nutrition:
One serving of Pinky Gonzales contains 238 calories
Allergens:
Recipe contains the following allergens:
History:
A Tiki classic created in 1964 by Victor Bergeron, AKA "Trader Vic" for his Señor Pico restaurant. This cocktail is included in his 1972 Trader Vic's Bartender's Guide accompanied by the 'TV' logo denoting that it is a Trader Vic original.
Review:
A tequila-based Mai Tai variation created by Victor Bergeron, AKA "Trader Vic", creator of the original Mai Tai.
