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and to find out just what he had on the shaer. The señor
I was informed. pitches his cocktails at "La Florida" bar and
tnere I found him, aiready In uniform of white jacket and
apron, ready to show his change of pace.
His repertoire, I learned, Includes the three of Cuba's
most popular cocktails—Daiquirí No. 4, the President and
the Pepin Rivero—all his own inventions. The Daiquirí No
4, it developed, is his ace in the hole and this how its done;
You take two ounces of "Bacardi" and toss it into á
cocktail shaker. Add one teaspoon of finely granuiated
sugar. Do not use powdered sugar which Constantino insists
has starch in it. Then add one teaspoon of Marraschino—a
cordial which is rnade from wild cherries grown in Dalmacia.
Squeeze m the juice of half a lime. Next toss in finely
shaved ice until the shaker is nearly full. This ice must be
shaved so fine that it s almost snow. Do not use cracked
®
electric mixer one of
those malted rnilk stirrers in American Drug stores Let it
shakrit ranídí minutes. It you haven't an electri mixer.
min.fJc M ^ u-i®
shaker for about four
lYe and a Ht^nf' f
pouring in cracked
water and Itr -
®''"
toss out the cracked ice and
alistes thmunh h'ti"'
the shaker into the
After f ^^.''^'^-^trainer—one that is not too fine.
cochons ?hfd'"t
^
these con-
ti I had o admit that he was in a class by himself
don t know what he s getting, but I think he ought to hold
out for more dough before he signs another contract
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