pinky gonzalez

1 oz Blanco Tequila (Espolón)
1 oz Reposado Tequila (Espolón)
1/2 oz Orgeat (BG Reynolds/Trader Tiki)
1/2 oz Curaçao (Senor Curaçao)
3/4 oz Lime Juice
1/4 oz Agave Nectar

Shake with ice and strain into a rocks glass filled with crushed ice. Garnish with a mint sprig and a spent half lime shell.

While flipping through our 1972 Trader Vic's Bartender's Guide, I was reminded of all of the Mai Tai variations in there. Beside the classic rum and a lesser known Bourbon one, there is a tequila drink called the Pinky Gonzalez that Trader Vic created in 1964 for his Señor Pico restaurant. The Pinky Gonzales may sound like an odd concept at first, but with a little thought, it is not much more than an orgeat-laden Margarita with a minty aroma. While the Trader Vic book was promoting their Mai Tai Mix by recommending equal parts spirit and bottled flavorant, the LUPEC Boston Little Black Book of Cocktails contains an actual recipe in honor of Rain who chose Pinky Gonzalez as her LUPEC identity. The recipe I present above is modified slightly from these sources given my preferred Mai Tai format.
The mint garnish provided much of the aroma for the Pinky Gonzalez. The sip was citrussy from the lime and orange liqueur; surprisingly, the tequila pushed the orgeat into the sip instead of the swallow where it often resides. Indeed, the tequila controlled the swallow and provided a much more lingering agave note than usual.