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All cocktails Pablo Alvarez de Cañas Special

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Pablo Alvarez de Cañas Special

Aperitivo/aperitif · Classic/vintage

3.8 12 ratings

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Ingredients

1 swath Lemon peel
1 oz Cognac (brandy)
1 oz Fino sherry
1/6 oz Cherry brandy
1/6 oz Sugar syrup 'rich' (2:1)

How to make

Serve in a coupe glass

Prepare

  1. 1 Select a COUPE GLASS.
  2. 2 Prepare garnish of skewered pineapple cubes, Luxardo Maraschino Cherry and orange slice..

Method

  1. 3 REGAL SHAKE all ingredients (including lemon zest).
  2. 4 FINE STRAIN into chilled glass.

Garnish

  1. 5 Garnish with skewered fruit.

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History

Sherry dominates the palate, but lemon zest and other ingredients contribute to this subtle, balanced, and unusual cocktail.

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.