Elizabeth Taylor and Richard Burton, better known as Liz & Dick, were famous throughout the world as THE power couple of the Sixties. As two of the most visible (and highly paid) Hollywood movie stars (they were married and divorced TWICE, to and from each other) they defined The Jet Set, ostentatious displays of wealth, and tumultuous relationships.
Which brings us to Acapulco. In the 1940s, it was a sleepy little seaside town in Mexico, with a modest population of five thousand souls. But then came the 1950s. Like a hidden treasure, it was discovered by millionaires, playboys, and movie stars, such as John Wayne, Rita Hayworth, Frank Sinatra, Brigitte Bardot*, and the aforementioned Liz & Dick. And with this sudden cachet of coolness, by the 1960s, its population had soared to over fifty thousand, and it burst at the seams with swanky hotels and irrepressible glitz.
This drink I present to you today is a mixture of the Old World and the New, with the hot, spicy kick of South of the Border, on a glamorous, star-studded night.
ACAPULCO WITH LIZ & DICK
1 part Gordon's Gin**
1 part Ancho Reyes Ancho Chile Liqueur
½ part Noilly Prat Extra Dry Vermouth
½ part Pama Pomegranate Liqueur
1 part fresh-squeezed Seville Orange juice
Shake everything over ice, then strain into a chilled
Garnish with a dried Chili Pepper.
*See my BLOG entry for March 8, 2016: Brigitte Bardot in a Convertible
**A word about Gordon's Gin. Not only is it the preferred gin of James Bond (recall his extemporaneous recipe for "The Vesper Martini") and the most popular gin in the United Kingdom since the 19th century, it is also one of the first London Dry Gins. Created in 1769 by Alexander Gordon, its recipe remains the same to this day, and is known to only twelve people in the entire world. Pretty cool, huh? And on top of all this, it tastes pretty good!