| 1 swath | Lemon peel |
| 1 fl oz | Rémy Martin V.S.O.P. cognac |
| 1 fl oz | Lustau Jarana Fino Sherry |
| 1/6 fl oz | Heering Cherry Liqueur |
| 1/6 fl oz | Monin Pure Cane Syrup (65.0°brix, equivalent to 2:1 rich syrup) |
Read about cocktail measures and measuring.
How to make:
- Select a Coupe glass.
- Prepare garnish of skewered pineapple cubes, Luxardo Maraschino Cherry and orange slice.
- REGAL SHAKE all ingredients (including lemon zest).
- FINE STRAIN into chilled glass.
- Garnish with skewered fruit.
Allergens:
Recipe contains the following allergens:
- Lustau Jarana Fino Sherry – Sulphur Dioxide/Sulphites
Strength & taste guide:
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)
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.
Alcohol content:
- 0.9 standard drinks
- 18.59% alc./vol. (37.18° proof)
- 13 grams of pure alcohol
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