The Spanish Dancer is a subtle Daiquiri variation designed to be a minimum effort cocktail to make while on holiday. When you’re kicking back catching some rays outside your Spanish villa the last thing you want to be doing is going to all that effort to make some simple syrup so I cast a net [ouch!] a bit wider and snagged a bottle of the super sweet Spanish Licor 43. It’s one of the sweeter liqueurs so you can use it at the same ratio as 1:1 syrup and as an added bonus you get a kick of vanilla and some other spices to add a little complexity. Cuarenta y Tres, as it’s also known, is tricksy stuff and doesn’t mix well with just any spirit but if used with a light touch (and preferably a dash of Angostura) it mixes quite nicely with any dry Spanish style rum. Which is quite handy as when you’re on vacation your choice of rums can be limiting but wherever you roam a bottle of such a nice dry gold rum should be readily available. The likes of Havana Club, Brugal, Abuelo, Matusalem, Bacardi 8, Don Q and Flor De Cana are all suitable candidates. Look, the Spanish Dancer certainly isn’t the best drink I’ve ever come up with but it’s one of the easiest, which is the whole point. It also batches up easily, doesn’t need a garnish, it’s great in hot weather, it isn’t too fussy about glassware and it’s relatively forgiving of small errors. Word up!
2oz / 60ml Spanish style gold rum.
0.75oz / 22ml fresh lime juice.
0.5oz / 15ml Licor 43 (aka Cuarenta y Tres).
1 dash of Angostura bitters (optional, but recommended).
Shake with ice and strained into a chilled champagne coupé – or a chilled wine glass, small tumbler etc. Can also be served on the rocks or even with a splash of soda.
Toast Carmen Amaya (1918 – 1963).