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Ribalaigua's delivery and to find out jusfwhat he had on
the shaer. The señor, I was informed, pilches his cock-
tails at "La Florida" bar and there I found him, already
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 Presidente
and the Pepín Rivero— all his own inventions. The Dai
quirí 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 granúlate
sugar. Do not use powdered sugar which Constantino in-
sits has starch in it. Then add one teaspoon of Marraschino
—a cordial which is made from wild cherries grown in
Dalmatia. Squeeze in the juice of half a lime. Next toss
in finely shaved ice until the shaker is nearly full. This
ice nust be shaved so fine that it's almost snow. Do not
use scracked 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 know what he's gettirig, but I think he ought to
hold out for more dough before he signs another contract.
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