| 1 swath | Lemon peel |
| 1 fl oz | Cognac (brandy) |
| 1 fl oz | Lustau Jarana Fino Sherry |
| 1⁄6 fl oz | Cherry (brandy) liqueur |
| 1⁄6 fl oz | Sugar syrup 'rich' (2 sugar to 1 water) 65.0°Brix |
Serve in a Coupe glass
We don't have enough information to calculate the alc./vol., but based on known ingredients, this recipe contains at least:
Recipe adapted from 1937 Bar Florida (later renamed Floridita) menu, Havana, Cuba.
PABLO ALVAREZ DE CAÑAS (Special)
Bar La Florida Cocktails, 1937
1 ounce Sherry "Tio Peper".
1 ounce "Tres Copas" cognac.
1 small spoon Creme Cacao.
1 small spoon Cherry Brand.
½ small spoon sugar.
Cap peel of one lemon ["Corteza de ¼ de limón" = Peel of ¼ lemon].
Shake with plenty of ice and serve it without straining, adorn with slices of pineapple and orange and 2 cherries.
Sherry is most prevalent on the palate, but all the other ingredients, including the lemon zest, also contribute to this subtle, balanced and altogether a most unusual cocktail.
Makes a minimum of 25 cocktails.
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