Month: May 2020

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Pinky Gonzales

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.

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Jamaican Sour

This was a riff on the Eastern Sour, a Trader Vic’s cocktail that features orange juice, lemon juice, orgeat, and bourbon. I thought I’d try it with rum instead.

2 ½ oz Orange Juice
¾ oz Lime Juice
½ oz Orgeat
1 oz Appleton Reserve Rum
1 oz Plantation Xaymaca Rum

This didn’t turn out as good as I thought it would. Perhaps lemon juice would have paired better with the orange. They can’t all be winners.

Jamaican Sour. Glassware by Smuggler’s Cove from National Mai Tai Day 2019 with Appleton Estate Rum and Wray and Nephew Rum.