The original drink appears in Trader Vic’s Bartenders Guide from 1972 and is sometimes referred to as the Floridita Cocktail. The La Florida Cocktail is the creation of Constantine Ribailagualt and was one of the signature drinks of the La Florida bar in Havana, Cuba.
It’s name is strikingly similar to the Floridita Daiquiri but they are two different drinks. The daiquiri contains maraschino liqueur while the cocktail uses crème de cacao, sweet vermouth, and grenadine as the sweeteners. This particular version of the drink appears in the PDT cocktail book and is the creation of Jack McGarry.
La Florida Cocktail 2 oz Banks 5 Island Rum .75 oz Lime Juice .5 oz Crème de Cacao (Marie Brizard) .25 oz Sweet Vermouth (Cinzano) 1 barspoon Grenadine (Hibiscus Grenadine) Shake with ice and strain into a chilled cocktail glass. Garnish with a lime wheel and enjoy.
The drink is well put together and despite the .5 oz of Crème de Cacao the chocolate flavor is still subtle and interwoven with the herbal qualities of the vermouth. The final flavor is not one you would except but its delicious and well worth exploring.
7 Daiquiri’s in 7 Days continues tomorrow with the: Royal Daiquiri
This drink was originally created by Michael Klein. I came accross it while flipping through the PDT cocktail book. Framboise Fizz 1.5 oz Reposado Tequila (Peublo Viejo) .75 oz Crème de Cacao (Marie Brizzard) .75 oz lemon juice 2 oz … Continue reading →
I discovered this recipe while skimming through the 75th Anniversary Edition of Mr. Boston’s Official Bartender’s Guide. The recipe calls for 1792 Ridgemont Reserve Bourbon Whiskey, which I did not have on hand. The notes for the drink state that this particular bourbon has a higher than average content of rye. I decided to go with a rye whiskey (Redemption Rye), although Bulleit Bourbon would have been another excellent choice.
Commodore Cocktail 2 oz 1792 Ridgemont Reserve Bourbon Whiskey (Redemption Rye or Bulleit Bourbon) .75 oz white crème de cacao .5oz lemon juice 1 dash (tsp) of grenadine (hibiscus grenadine) shake with ice and strain into a chilled cocktail glass.
Some recipes call for equal parts of the first 3 ingredients and do not specify a high rye content bourbon. This will create an overall sweeter drink compared to the recipe I have listed. You should experiment to see which suits your palate best.
While its pink color may lure you into thinking its a sweet drink with no bite, beware for the rye gives it its fangs. There is sweet chocolately goodness throughout the drink with the rye making its presence felt near the end.
The Margarita is the classic and most well known of all tequila drinks. After that, the range of tequila drinks is extremely sparse compared to the range of other cocktails that exist for the other base spirits.
1 oz tequila (I used a repasado)
.75 oz creme de cacao
.75 oz heavy whipping cream (regular heavy cream will do)
Garnish with dusting of cinnamon and nutmeg
Combine everything into a cocktail shaker, add ice, shake hard for about 10 secs. Strain into a cocktail glass and garnish with cinnamon and nutmeg
Notes: This drink is simple and delicious. The cream and cacao work together to smooth out the fiery tequila while at the same time not overpowering it and letting the agave flavor come through. It is like a creamy milk chocolate shake with a spicy kick.