Jai Alai Special
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From “My Cuban Cocktail Recipe Book” by Ramon Pedreira Rodriguez, first English-language edition: 1997; second English-language edition: 2000, Pg. 68: | From “My Cuban Cocktail Recipe Book” by Ramon Pedreira Rodriguez, first English-language edition: 1997; second English-language edition: 2000, Pg. 68: | ||
"JAI ALAI - This cocktail was very popular among professional jai alai players since colonial times." | "JAI ALAI - This cocktail was very popular among professional jai alai players since colonial times." | ||
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From "Havana: The Magazine of Cuba" 28 February 1930, pg. 30, col. 1: | From "Havana: The Magazine of Cuba" 28 February 1930, pg. 30, col. 1: | ||
Revision as of 02:28, 13 January 2007
The Jai Alai Special was the signature drink of the Fronton Palacio in Tijuana, Mexico, and is a cocktail which consists of Rum, Lime Juice, Orange Juice and Crème de Cacao. It may have its origins from a cocktail from Cuba.
Recipe
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. (2006)
- 1-1/2 oz Light Puerto Rican Rum
- 1 oz Crème de Cacao
- Juice from two limes
- Orange Juice
In a shaker, combine rum, crème de cacao and lime juice and shake vigorously. Pour into a Collins glass filled with crushed ice. Fill rest of glass with orange juice. Garnish with a lime wedge.
Historic References
From “My Cuban Cocktail Recipe Book” by Ramon Pedreira Rodriguez, first English-language edition: 1997; second English-language edition: 2000, Pg. 68: "JAI ALAI - This cocktail was very popular among professional jai alai players since colonial times."
From "Havana: The Magazine of Cuba" 28 February 1930, pg. 30, col. 1:
"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.
