From La Zaragozana restaurant, circa 1937, shortly after Constante started mixing drinks with an electric blender. His innovation didn't have to travel far to La Zaragozana, which was located two dorrs down from La Florida. In the 1940's, La Zaragozana was one of Hemingway's favorite restaurants. Meyer Lansky, the capo de tutti capi of Havana's US Mafioso expats, was also a regular. So was Charles Baker, who preserved this recipe in his "The Gentleman's Companion".

Ingredients

• 0.5
  oz
  of Apricot Brandy
• 0.5
  oz
  of Bénédictine D.O.M.
• 0.5
  oz
  of Green Chartreuse liqueur
• 0.5
  oz
  of Cointreau triple sec liqueur
• 0.5
  oz
  of Cognac
• 0.5
  oz
  of Dutch White Crème de Cacao
• 3
  dash
  of Pernod anise
  (6 drops)

Steps

• Dissolve sugar in lime juice, then place all of the above in an electric blender along with 1 1/2 cups of crushed ice. Blend on high speed for at least 20 seconds, or until frapped. Pour unstrained into a chilled cocktail glass, carefully piling up the mixture as you go.