The Pancho Villa is a smooth, citrus-forward wartime cocktail combining Anejo tequila, Aperol, and sweet vermouth with peach bitters. Its balanced blend of herbal and fruity notes makes it a sophisticated aperitif from the 1935–1945 era.
Recipe Source
Visit Mr. Boston DrinksFrom Mr. Boston Drinks · by Mr. Boston Official Bartender's Guide
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Stir with ice and strain into chilled cocktail glass.
Garnish with
grapefruit twist.
cocktail shaker · bar jigger · strainer · coupe or cocktail glass
Reposado tequila works as a lighter alternative, though it will reduce the oak complexity. Avoid blanco; it lacks the depth needed for this recipe.
Peach bitters add subtle stone-fruit sweetness and complexity that balances the herbal Aperol and vermouth without overpowering the tequila.
A grapefruit twist is essential—express the oils over the drink and drop it in to add brightness and aroma that complements the citrus profile.
Serve chilled in a coupe or cocktail glass; strain without ice for a smooth, elegant presentation typical of 1940s wartime drinks.
Shake vigorously with ice for 10–15 seconds to chill and slightly dilute, which opens up the herbal and fruity notes.
