|Bacardi Carta Blanca light rum|
|Pierre Ferrand Curacao|
|Noilly Prat Extra Dry|
|Chilled water (omit if wet ice)|
Bone dry, light and delicate. The sweetness and colour contributed by the maraschino cherry garnish are essential to this drink's success.
Thought to have created just prior to 1920s in Havana, Cuba. This recipe is adapted from a 1937 Bar Florida (later renamed Floridita) menu, Havana, Cuba. On page 40 of his 1928 book When it's cocktail time in Cuba, Basil Woon says of this drink, "It is the aristocrat of cocktails and is the one preferred by the better class of Cuban."