Garnish:
Lemon zest twist
How to make:
SHAKE all ingredients with ice and fine strain into chilled glass.
| 1 1/3 fl oz | Spanish brandy |
| 1/2 fl oz | Aniseed (anise) liqueur |
| 1 fl oz | Cold black tea |
| 1/4 fl oz | Sugar syrup 'rich' (2 sugar to 1 water, 65.0°Brix) |
Read about cocktail measures and measuring.
Review:
The combination of Spanish brandy, strong aniseed liqueur (at least 40% alc./vol.) and black tea give this cocktail a pleasing liquorice flavour with mouth numbing freshness. Traditionally a dulce (sweet) Spanish aniseed liqueur would be used without the added sugar. If using a dry (secco) aniseed liqueur then I'd suggest adding a generous bar spoon of sugar.
History:
Adapted from a recipe created in the 1930s-40s by the famous bartender, Constante Ribalaigua Vert at his Floridita bar in Havana, Cuba. The Longines shows his Spanish origins (he was born outside of Barcelona in 1888) with its use of Spanish brandy and (originally) Anis del Mono, a Spanish aniseed liqueur available in two styles, Dulce (sweet) and Secco (dry) but the Dulce is by far the most popular style and almost certainly the one used by Constante.
Nutrition:
One serving of Longines contains 162 calories.
Alcohol content:
- 0.3 standard drinks
- 5.23% alc./vol. (10.46° proof)
- 4.8 grams of pure alcohol
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