Inspired by the Pinky Gonzales cocktail, Trader Vic’s tropical riff on the Margarita, this variation is even more delicious—and blue—than the original. Created by Brian Maxwell, extreme tiki enthusiast and head bartender at Jeepney in New York City, the Gonzo Gonzalez was designed to please his “tequila-loving guests.” Made with a split base of blanco tequila and mezcal, homemade falernum, and cashew orgeat, the drink is subtly smoky and nutty with lots of bright tropical flavors. While a poolside lounge chair would be an ideal locale to drink this icy blue cocktail, it is also an exceptional accompaniment to fatty, salty, pork-filled dishes, just like they do it at Jeepney.
- Add all ingredients, sans bitters and mint, to a shaker tin. Add cubed ice and shake.
- Pack a hurricane glass with crushed ice. Using a Hawthorne strainer, strain the cocktail over the crushed ice. Pack with more crushed ice to fill the glass.
- Garnish with bitters and a bouquet of fresh mint.
Mix it Up
If you're looking for food-grade citric acid it can be found online here. We find that it is best to dilute it with equal parts warm water to make it easier to apply to cocktails. It is also best to store it in an eyedropper bottle so that it can be used almost like a bitters.
- Lightly toast the cashews over low heat in a pan on top of the stove. Coarsely grind in a food processor.
- Whisk ground cashews with the measure of water and transfer to an airtight jar. Let sit at room temperature overnight, shaking occasionally.
- Pour into a bowl, then strain through a cheesecloth back into the jar.
- Over low heat, gently cook the cashew milk with the white sugar and salt until both fully dissolve.
- Remove from heat and let cool. Add the orange blossom water and rum, and whisk to fully incorporate.
- Will keep for up to a month if refrigerated.