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.
Contributed by Brian Maxwell