10 / 66
and to find out just what he had on the shaer. The señor,
I was informed, pitches his cocktails at "La Florida" bar and
there I found him, already in unlform 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 Pepín 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 "Bacardí" and toss it into a
cocktail shaker. Add one teaspoon of finely granulated
sugar. Do not use powdered sugar which Constantino insists
has starch in it. Then add one teaspoon of Marraschino—a
cordial which is made from wild cherries grown in Dalmacia.
Squeeze in 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
ice, then place the shaker under an electric mixer one of
those malted milk stirrers in American Drug stores. Let it
stir.for about three minutes. It you haven't an electric mixer,
shake it rapidly in a regular cocktail shaker for about four
minutes. Meanwhile chill your glasses by pouring in cracked
ice and a bit of water. Now—toss out the cracked ice and
water, and strain your Daiquirí from the shaker into the
glasses through a half-strainer—one that is not too fine.
After Constantino had pitched me a few of these con-
coctions. I had to admit that he was in a class by himself
I don't kow what he's getting, but I think he ought to hold
out for more dough before he signs another contract.
— 10-
•