Jai Alai Special
The Jai Alai Special was the signature drink of the Fronton Palacio in Tijuana, Mexico, possibly from the 1940s or 1950s. The cocktail consists of Rum, Lime Juice, Orange Juice and Crème de Cacao. It may have its origins from Cuba, where the sport of jai alai is also very popular.
Ingredients according to a postcard for the Fronton Palacio (circa 1940s)
- Lime Juice
- Orange Juice
- Crème de Cacao
- Bacardi Rum
Recipe from bartender Michael Ruiz of the Whistle Stop bar in San Diego, Calif.
- 1-1/2 oz Light Puerto Rican Rum
- 1 oz Crème de Cacao
- Juice from two limes
- Orange Juice
- Dark Jamaican Rum
In a shaker, combine light rum, crème de cacao and lime juice with 1/2 cup of ice and shake vigorously. Pour into a Collins glass filled with crushed ice. Fill rest of glass with orange juice. Top with dark rum. Garnish with a lime wedge.
- 2 onzas de ron blanco
- 2 onzas jugo de lima,
- 1 onza crema de cacao blanca
- 4 onzas de Jugo de naranja
Procedimiento: • Se sirve en los ingredientes en vaso 12 onzas • Hielo en cubos • Completar con el jugo de naranja.
“My Cuban Cocktail Recipe Book” by Ramon Pedreira Rodriguez
"JAI ALAI - This cocktail was very popular among professional jai alai players since colonial times."
"Havana: The Magazine of Cuba" 28 February 1930
"Marolo," I sex [sic] to the concoctioneer, "fix me up a Jai-Alai." This is the kind of drink that you don't know what's in it and after four drinks you don't care what is in it.