mambo #5

1 1/2 oz Reposado Tequila (Lunazul)
3/4 oz Lime Juice
1/2 oz Kronan Swedish Punsch
1/2 oz Orgeat
1/4 oz Campari

Shake with ice, strain into a double old fashioned glass with crushed ice, and garnish with a mint sprig and orange peel.

Two Sundays ago, I was looking through the OnTheBar drink directory when I spotted the Mambo #5 by Ian Kearney of Manhattan's The Daisy. The combination of tequila, Campari, and orgeat reminded me of Death in the Garden, and the Swedish punsch element seemed like it would complement the tequila and Campari as described in my Swedish punsch cheat sheet. So overall, I was definitely looking forward to trying this combination.
Once prepared, the Mambo #5 offered an orange and mint bouquet to the nose. Next, a creamy lime sip led into swallow which saw tequila's herbal flavors melding into the punsch's tea notes as well as the nutty orgeat working well with the Campari's bitter orange. Overall, the combination reminded me of the tequila Mai Tai called the Pinky Gonzalez with a touch of the Bitter Mai Tai thrown in too.