A Tequila cocktail for Cinco de Mayo
This was my once a year attempt to make a cocktail with tequila that I actually like. In years past I’ve tried the Pinky Gonzales, a Mai Tai variant from Trader Vic’s. Previously I haven’t loved this but this year the tequila taste was an enhancement rather than a detriment. I must be getting used to the spirit, or the balance of other ingredients worked better this time. Heavier Orgeat pour, possibly.
Pinky Gonzales
1 oz Lime Juice
½ oz Cointreau
“Heavy” ½ oz Orgeat
¼ oz Demerara Syrup
2 oz Tequila
Pictured is the famed 1972 Trader Vic’s Revised Bartender’s Guide. A seminal book then, a seminal book now. Tonight the toast is to the Trader.
I would definitely go heavy on the orgeat, or up the Demerara sugar to 1/2 oz. My rule is equal parts of sweetener with any citrus. So 1 oz of lime, 1 oz of syrups.
It’s interesting that this drink is not in TV’s Senor Pico Book, which I have. Yes, I went there on many occasions back in the 60s, and I do not remember this one. The Potted Parrot was the trademark drink and every gal wanted one as they got the “free” parrot to take home. Diffords puts a touch of grenadine into the drink, hence, Pinky, I would assume along with saline. I would go with a sprinkle of flake sea salt… Going to try both.