Pablo Alvarez de Cañas Special

Difford's Guide
Discerning Drinkers (9 ratings)

Serve in a

Coupe glass

Garnish:

Pineapple cubes, Luxardo Maraschino cherry & orange slice

How to make:

Place lemon zest in shaker, add other ingredients, SHAKE with ice and fine strain into chilled glass.

1 fresh Lemon peel
1 fl oz Cognac (brandy)
1 fl oz Fino sherry
1/6 fl oz Heering Cherry Liqueur
1/6 fl oz Sugar syrup 'rich' (2 sugar to 1 water, 65.0°Brix)
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Review:

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.

History:

Recipe adapted from 1937 Bar Florida (later renamed Floridita) menu, Havana, Cuba.

PABLO ALVAREZ DE CAÑAS (Special)
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.

Bar La Florida Cocktails, 1937

Alcohol content:

  • 1 standard drinks
  • 20.39% alc./vol. (40.78° proof)
  • 14.3 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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Buy direct from
the_whisky_exchange store logo
£ -.--

Makes a minimum of ... cocktails
Just £ -.-- per cocktail*

* This list may not include all required ingredients.
Price per cocktail is an estimate based on the cost of making one cocktail with the available ingredients shown above and does not include any postage charges.
Buy direct from Difford’s Guide
Difford's Easy Jigger
£8.72 £8.72 exc VAT
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