Pablo Alvarez de Cañas Special

Serve in a Coupe glass...
1	fresh	Lemon peel
1	fl oz	Cognac
1	fl oz	Fino sherry
⅛	fl oz	Cherry Heering cherry brandy liqueur
⅛	fl oz	Sugar syrup (2 sugar to 1 water)

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How to make:

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

Garnish:

Pineapple cubes, Luxardo Maraschino cherry & orange slice

Comment:

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.

About:

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

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