| 7 fresh | Mint leaves |
| 1 fl oz | Cockburn's Tawny Eyes Tawny Port |
| 1 fl oz | Cognac (brandy) |
| 1⁄4 fl oz | Luxardo Maraschino liqueur |
| 1⁄6 fl oz | Sugar syrup 'rich' (2 sugar to 1 water) 65.0°Brix |
Serve in a Nick & Nora glass
We don't have enough information to calculate the alc./vol., but based on known ingredients, this recipe contains at least:
Not to be confused with the earlier and quite different cocktail of the same name which appears in the 1929 book, Cocktails de Paris Présentés Par RIP. This version, the one that has found longevity, first appears in the 1935 menu cocktail book Bar la Florida Cocktails.
A B C COCKTAIL
Bar la Florida Cocktails, 1935
1/2 Oporto Wine.
1/2 Fine Cognac.
1/3 Maraschino.
1 Dash angostura.
Several sprigs peppermint.
½ Teaspoon of sugar.
Plenty ice in a glass of 6 oz.
Shake a little and serve with 2 cherries.
Wonderfully delicate. Mint gives subtle freshness to the classic port and brandy combo.
Makes a minimum of 25 cocktails.
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