Pancho Villa

Marlo Gamora | New York

This easy-drinking, semi-tropical cocktail, which originates in Charles H. Baker’s 1939 book A Gentleman’s Companion, is the Philippines’ answer to a Singapore Sling. Named after Francisco Villaruel Guilledo, a Filipino flyweight boxing champ who went by the name “Pancho Villa,”  the original drink went heavy on the gin and fruit liqueurs. Manila native Marlo Gamora’s version, which he developed for the East Village Filipino restaurant Jeepney, is a more rum-centric endeavor, with dialed-in proportions to better calibrate the sour and the sweet.


Serving: 1

  • 1 1/2 ounces aged rum, preferably Santa Teresa 1796
  • 1/2 ounce gin, preferably Bombay Sapphire
  • 1/2 ounce apricot liqueur
  • 1/2 ounce cherry liqueur, preferably Cherry Heering
  • 3/4 ounce pineapple juice
  • 1/4 ounce lime juice
  • Soda water, to top

Garnish: pineapple leaf, lime zest, lime wheels

  1. Combine all ingredients in a mixing tin and shake with ice.
  2. Strain into a chilled highball glass over ice.
  3. Top with soda water.
  4. Garnish with pineapple leaf, lime zest and lime wheels.

Tagged: highball