Name: Longines
Total time: 4 min
Cuisine: Cocktail
Ingredients: 40 ml Spanish brandy; 15 ml Aniseed liqueur; 30 ml Cold black tea; 7.5 ml Sugar syrup (2:1)

Longines
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Serve in a Coupe glass

Ingredients:
1 ¹⁄₃ oz	Spanish brandy
¹⁄₂ oz	Aniseed (anise) liqueur
1 oz	Cold black tea
¹⁄₄ oz	Monin Pure Cane Syrup (65.0°brix, equivalent to 2:1 rich syrup)

Read about cocktail measures and measuring

How to make:

Select and pre-chill a Coupe glass.
Prepare garnish of lemon zest twist.
SHAKE all ingredients with ice.
FINE STRAIN into chilled glass.
EXPRESS lemon zest twist over the cocktail and use as garnish.

Strength & taste guide:

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

More cocktails with similar strength and taste profile

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.

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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). The Dulce is by far the most popular style and almost certainly the one used by Constante.

More cocktails by Constantino "Constante" Ribalaïgua Vert

Nutrition:

One serving of Longines contains 163 calories

Alcohol content:

1.1 standard drinks
16.85% alc./vol. (16.85° proof)
15.6 grams of pure alcohol

Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.

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Ian Carpick

13th February at 07:36

Substituting oksusu-cha (Korean corn tea; you can use cheap stuff from any Asian grocery store) for the black tea and brown sugar syrup for the simple syrup makes for a subtle, complex, and delicious cocktail.

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