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 &217( 176
Ten of the Best 4–5

The Rum Collection 6 –7

The Daiquiri 8–9

Constante’s Page 10

Anniversary Collection 11

Anniversary Sharing Cocktails 12–13

Celebrated & Retired 14–15

Seasonal Creations 16 –17

All up in Smoke 18

Champagne & Sparkling 19

Rum Cruises 20

Glossary of Terms & Glassware Appendix 21

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 7H QRI
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Ten of the most renowned writers,
journalists, actors and actresses,
playwrights and the odd ex-pat to
visit El  Floridita in the past century,
immortalised in ten classic cocktails.

C O S M O P O L I TA N : £ 8 . 5 0
Ava Gardner—Actress, 1922–1990
Ketel One Citron vodka shaken with Triple Sec,
fresh lime and cranberry juices

MARTINI : £8.50
House style
Marlene Dietrich—Actress, 1901–1992
Akvinta vodka or Tanqueray gin married with vermouth and
stirred until icy cold—served with a twist or an olive
Our Martinis are served at a ratio of (7:1)

O L D FA S H I O N E D : £ 8 . 5 0
F. Scott Fitzgerald—Novelist, 1896–1940
Woodford Reserve Bourbon stirred through
with sugar, bitters and a lick of orange

M A R G A R I TA : £ 8 . 5 0
Greta Garbo—Actress, 1905–1990
Reposado Tequila and Triple sec shaken with fresh lime juice
—we recommend yours straight-up, with or without a salt rim!

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 M A N H AT TA N : £ 8 . 5 0
Spencer Tracey—Actor, 1900–1967
Rye or Bourbon, sweet, dry or perfect; stirred to perfection

SA ZER AC : £8 . 50
Tennessee Williams—Playwright, 1911–1983
Woodford Reserve Bourbon, stirred with sugar and Peychaud’s
bitters. Served straight-up in an absinthe-rinsed glass

H E M I N G W AY S P E C I A L : £ 8 . 5 0
Ernest Hemingway—Writer, 1899–1961
Havana Club Anejo 3yrs shaken or blended
with fresh lime and grapefruit juices and a hint of Maraschino liqueur

MARY PICKFOR D : £8. 50

Mary Pickford—Actress, 1892–1979
Havana Club Anejo Blanco shaken
with fresh pineapple and lime juices, grenadine
and a dash of Maraschino liqueur

MOJITO : £8.0 0
Samuel Eliot Morison—Historian, 1887–1976
Havana Club Anejo Blanco churned with mint, fresh lime
juice and sugar syrup, lengthened with seltzer water

CAIPIRINHA : £8.00
Rocky Marciano—Boxer, 1923–1969
Cachaca, churned with muddled limes and
sugar, served short over crushed ice

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 W K H  5 X P
FRO O H F WLRQ
Fifteen men on a dead man’s chest
—Yo-ho-ho and a bottle of rum!
Drink and the devil had done for the rest
—Yo-ho-ho, and a bottle of rum!
from TREASURE ISLAND (1883)
by Robert Louis Stevenson.

CUBA LIBRE : £8.50

Havana Club Anejo Especial stirred with freshly
muddled limes and lengthened with coke

NACI O NAL : £8 .0 0
Havana Club Anejo Blanco shaken with apricot
brandy fresh lime juice and sugar syrup

M A I TA I : £ 9 . 0 0
A careful blend of Appleton Extra and Pussers rums, shaken
with orange curacao, fresh lime juice and a dash of orgeat

TR EACL E : £8 . 50
Banks VXO rum, bitters, sugar syrup and a lick of lemon.
Stirred to perfection—crowned with apple juice

R U M AND PINE : £9.0 0

Muddled pineapple and maple syrup shaken
with Banks VXO rum—served up

PLANTERS PUNCH : £8.50

Myers rum, fresh lime juice, sugar syrup and
bitters stirred down with seltzer water

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 PITON SMASH : £9. 50
Elements 8 Gold and Wray and Nephew
Overproof (63%) rums smashed with fresh lemon,
honey syrup and Velvet Falernum liqueur

Z O M B I E : £18 . 0 0
A heady blend of Appleton, Havana Club,
Woods and Mount Gay rums, liqueurs, syrups and juices.
We recommend a maximum of two per person, per visit!

DAR K ’ N ’ S TO R MY : £ 8 . 50
Goslings Black Seal rum stirred with fresh lime juice
and sugar syrup, charged with ginger beer

JA M A I C A N S W I Z Z L E : £ 8 . 5 0
Appleton rum and Velvet Falernum syrup swizzled with
bitters and lime juice—served long in a highball over ice

COSA N U ESTR A : £9. 50

Havana Club Especial and port, stirred with maple syrup
and apple juice—served straight up with a lick of lemon

TI PUNCH : £8.50
Trois Rivières blanc, freshly squeezed lime wedges and
sugar cane syrup—served either with or without ice

TRÉ : £8.00
Havana Club 3yo, Chambord and sugar syrup stirred with apple
juice. Served straight-up and finished with a lemon twist

C O C O N U T C O C K TA I L : £ 8 . 5 0
Koko Kano, Velvet Falernum syrup, lemon and pineapple
juices, shaken hard and served straight-up

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 7 K H  'D LTX L U L
Conceived c.1890s by Jennings Cox, an American mining engineer, whilst
staying in Cuba—this is the perfect cocktail to illustrate rum’s individual
style and the influences it has on the most basic of ingredients—this is
shown best in our house Daiquiris (numbered 1–5), for which we have
chosen the Havana Club rums—the quintessential light Cuban rum!
For all our Daiquiris we use only the best Persian limes (freshly
squeezed daily), and make our own sugar syrup, normally to a 1:1 ratio,
but have experimented with various rums and ratios of sugar syrup to
come up with a collection of the best rum Daiquiris from all over the
Caribbean and the Americas!

H O U S E DAI Q U I R I S
A L L P R I C E D AT £ 8 . 0 0
N O .1
Havana Club Anejo Blanco shaken or blended
with fresh lime juice and sugar syrup

NO.2
Havana Club Anejo Blanco shaken or blended with fresh lime
and orange juices, sugar syrup and a hint of orange curacao

NO.3—B.ORBON
Havana Club Anejo Blanco shaken or blended with fresh lime and
grapefruit juices, sugar syrup and a hint of Maraschino liqueur

NO.4
Havana Club Anejo Especial shaken or blended with fresh
lime juice, sugar syrup and a hint of Maraschino liqueur

NO.5
Havana Club Anejo Blanco shaken or blended with fresh lime
juice, grenadine syrup and a hint of Maraschino liqueur

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 APPLETON : £8. 50
Jamaica
Musk and caramel nose
with light treacle and sugar cane

ABUELO : £8.50
Panama
Sweet buttery caramel, banana
and apple aromas with a long nut
and peppery spice finish

S A N TA T E R E S A : £ 8 . 5 0
Venezeuela
Roasted nut, toffee, coconut, oiled leather
on the nose, with tobacco
and rich spice on the palate

E L E M E N T S 8 P L AT I N U M * : £ 8 . 5 0
St. Lucia
Creamy, buttery and very clean,
with lots of fresh citrus. Pleasant on the
nose and excellent on the palate

TROIS RIVIÈRES BLANC : £8.50

Martinique
Fresh, zesty and creamy
with herbaceous notes

*Indicates the bartenders’ Daiquiri of choice

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 & 2 1 6 7 $ 1 7 ( · 6
3$* (
In 1914, bartender Constantino Ribalaigua Vert arrived
at El   Floridita. A Spanish immigrant, he was known as “Constante”
to his friends. In 1918 he took over from Salas Perera as the owner
of El Floridita.
Constante was a master bartender, the very embodiment of
professionalism, creativity and cleanliness. He devoted his whole life
to his profession, preparing cocktails behind the bar, and converted
El Floridita into the city’s cathedral of cocktails. Indeed, he had numerous
creations: Presidente, Habana Special and more. But the Daiquiri is
undoubtedly the cocktail that achieved the greatest international fame,
and for that reason there is a phraser embossed in bronze on the ice
chest over the bar: “La Cuna del Daiquiri” which simply translates to
“The Cradle of the Daiquiri.”
As a tribute to this great man we have conceived this small list based
on a 1935 cocktail book published in Cuba by Constante.

C A F É C O C K TA I L : £ 8 . 5 0
Cognac and crème de cacao shaken with
espresso and a dash of sugar syrup

BRONX NO. 2
F L O R I D I TA S T Y L E : £ 8 . 5 0
Tanqueray gin and orange curacao
stirred with sweet and dry vermouth

MOJITO CR IOLLO NO.2 : £8. 50

Fresh mint, lime juice and sugar syrup churned and
spiked with Tanqueray gin—lengthened with seltzer water

M U L ATA : £ 8 . 5 0
Havana Club 7yrs, shaken or blended with fresh lime
juice, crème de cacao and a dash of sugar syrup

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$ Q Q L Y H U V D U \
&RO O H F WLRQ
In 2004 Floridita London opened its doors, with a promise of bringing
an element of both classic and contemporary Cuba to Soho! Taking
inspiration from Constante’s original menu, you will find below an
intimate list of tipples created by bartenders, both past and present, who
have graced the bar and entertained the imbibers over the past five years!

E L V. P. : £ 9 . 0 0
Alex Fitzsimons (2004 – 2005)
Abuelo rum, Noilly Ambre and grapefruit bitters
stirred and strained in an atomized glass

AMBASSADOR : £9.0 0
Rich Woods (2005 – present)
Diplomatico rum and Noilly Ambre stirred with a cocktail
of bitters and dried with cranberry—served straight up!

M Y FAV O U R I T E F I X : £ 9 . 0 0
Andrea Montague (2008 – 2009)
Trois Rivières Blanc and Noilly Prat shaken with lemon juice,
cane syrup, pineapple and pepper—served short over ice

Y U M M Y- R U M M Y S H A K E
T H AT T I N G : £ 9 . 0 0
Freddie Arbona (2008 – present)
Flor de Caña rum and apple liqueur shaken with grapefruit
juice, syrups and bitters—served long and charged with Ting

F I G M A R G A R I TA : £ 9 . 0 0
Iain Richards (2008 – present)
Tequila and fig liqueur shaken with lime juice
and agave syrup—served up!

WINTER VESPER : £9. 50

Tim Stones (2009)
Beefeater 24 gin stirred with Lillet Rouge,
vodka and Beefeater’s own bitters—served up!

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 I L I W K  D Q Q
ÌV K D U L QJ

E Y
TH RSAR
N I V E TA I L
AN OCK
C

£ 18 . 0 0
Abuelo rum, Arette Tequila
and fig liqueur shaken with
a cocktail of bitters, marmalade and fresh lemon.
Served in a sharing goblet— charged with grapefruit soda.

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L Y H U V D U \
F R F N WD L O V  Ì

P I N O T- P E AC H
SMASH
£20.00
U’Luvka vodka and Pinot Grigio
shaken with peach liqueur, mint,
citrus fruits and syrups.
Served for your indulgence,
in a sharing goblet.

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 F H O H E U DW H G 

A collection of old cocktails

—some of which have been well
documented and some that have
been lost to the pages of cocktail
compilations and manuals from
a bygone era.

N E W YO R K F L I P : £ 8 . 5 0
Bourbon and port shaken hard with cream, egg and
and sugar syrup! Served straight-up in a flip glass

EL PRESIDENTE : £8.50
Havana Club rum, orange curacao and vermouth stirred
until icy cold and served straight-up with zest of orange

BRAMBLE : £8.00
Gin, citrus juice and sugar syrup shaken and strained over
crushed ice and treated to a drizzle of crème de mure

JACK R OS E : £8 . 50
Calvados and a touch of grenadine, shaken hard
with lemon juice—served straight-up

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 UHWLUHG
BEES KNEES : £8.00
Tanqueray gin shaken with honey syrup and
lemon juice until icy cold—served up!

B R O O K LY N C O C K TA I L : £ 8 . 5 0
Rye whiskey and Amer Picon stirred with
Maraschino liqueur and vermouth—served up!

DELICIO U S SO U R : £9.0 0
Calvados and apricot brandy shaken with
lemon juice, sugar syrup and egg white

CLOVER CL U B : £8 . 50
Tanqueray gin shaken hard with lemon juice, sugar
syrup, fresh raspberries and egg white—served up!

EUREKA : £8.50
Sloe gin and calvados shaken with cherry
brandy, fresh lemon and sugar syrup

MILLIONAIRE : £8.50
House style
Sloe gin, rum and apricot brandy shaken hard
with grenadine and lime juice—served up!

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 6H D VRQD O
We the humble bar team, like rum,
in fact we love it! But knowing that
its not to everyone’s liking, we have
conceived this intimate list. A collection
of seasonally changing tipples that feature
some of the best examples of spirits around!

GR EENWICH FIZ Z : £9.0 0

Jensen’s gin and Maraschino liqueur, shaken with lemon
juice—served long and charged with ginger beer

GRAPEFRUIT AND
A G AV E R A M O S : £ 9 . 0 0
Citrus juices shaken hard with milk, cream and egg white
sweetened with agave syrup and spiked with Arette Tequila
— served long and charged with grapefruit soda

MARMALADE GIMLET : £8.00

Gin and lime marmalade shaken hard with lime
juice and sugar syrup —served straight up

GUINNESS FLIP : £8.50

Rum and Cognac shaken with Guinness syrup
and egg. Served-up in a flip glass

CL ARET COBBLER : £8.00

Red wine and raspberry liqueur churned with muddled lemon,
orange and raspberries—served long over crushed ice

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 & U H DW LRQ V

B ELO MARTINEZ : £9.0 0

Antica Formula Carpano, Plymouth Navy Strength gin,
Maraschino and a hint of lemon. Stirred with a cocktail
of bitters and served perfectly cold straight-up

APPL E-JACK S I D ECAR : £8 . 50

Calvados shaken with Triple Sec,
lemon and pineapple juices,
sugar syrup and a rinse of Chartreause

C H A B E L I TA C O B B L E R : £ 9 . 0 0
Arette Tequila and Maraschino liqueur
churned with muddled fruit—served long
in a highball, over crushed ice

Q U INCE SO U R : £9.0 0
Angostura rum and Poire William
shaken with quince jam, lemon juice,
sugar syrup and egg white

S T E A LT H M A R G A R I TA : £ 9 . 0 0
Jalapeño infused Tequila and elderflower liqueur
shaken with lime juice—we recommend yours
served straight-up, with a salt rim

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 $ O OX S
L QV PRN H
A smoker? Missing your fix? Try one of our
offerings! Each of these sipping cocktails are
stirred to perfection and either served straight-
up or stirred down with ice and are either
served over ice or neat!

S M O K E Y O L D FA S H I O N E D : £ 8 . 0 0
Johnnie Walker Black Label whisky stirred through with
homemade tobacco and cedar sugar syrup and bitters

CI GAR LOVER S MARTI N I : £8 . 50

Akvinta vodka and dry vermouth stirred with
Lagavulin whisky and tobacco bitters

S M O K E D A G AV E S A Z E R A C : £ 8 . 5 0
Arette Reposado Tequila stirred with agave
syrup, Peychaud’s and tobacco bitters

TO B AC C O O L D FA S H I O N E D : £ 8 . 0 0
Havana Club 7yrs stirred through
with sugar syrup and tobacco bitters

NICOTINI : £8.00
Grapefruit vodka and Aperol shaken with fresh grapefruit
and lime juices, honey syrup, tobacco and oak bitters

T H E D I P L O M AT : £ 8 . 0 0
Diplomatico Anejo rum stirred with fig liqueur and
dessert wine spiked with cigar and leather bitters

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 &K DPSDJQH 
VSDUN OLQJ
B E L L I N I : £10 . 0 0
Fresh peach puree and Prosecco married in this ‘frappe’ cocktail
Invented by Giuseppe Cipriani in 1948 at Harry’s Bar in Venice. Named after the
painter, Giovanni Bellini, who had an exhibition in Venice at the time.

C L A S S I C C H A M PAG N E
C O C K T A I L : £ 12 . 5 0
An Angostura soaked sugar cube, laced with
Cognac and charged with Champagne

S I N C I T Y : £ 12 . 5 0
Arette Tequila, pear puree and orgeat syrup
married with Prosecco—served frappe style

C H A M P A G N E C O B B L E R : £ 12 . 5 0
Lemon, orange and pineapple wedges, muddled with
Maraschino liqueur and lengthened with Champagne
Although the fruit element of this classic cocktail which dates back
to 1862, has remained, its preparation has typically evolved from
a stirred drink to a shaken drink, and finally to a muddled drink.

F R E N C H 7 5 : £ 12 . 5 0
Tanqueray gin and Maraschino liqueur, stirred with lemon
juice and sugar cane syrup, charged with Champagne
Named after the French 75-millimeter guns, this Champagne cocktail was
created during the first World War by American army officers. The original
recipe called for gin, calvados and absinthe (now illegal in the United States).

A L F O N S O : £ 12 . 5 0
Sugar spiked with Dubonet, fortified with
bitters, and topped with Champagne

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 58 0  & 58 , 6 ( 6
Why not take a cruise with
Floridita, and sample a
selection of rums from our
extensive back-bar. Each
sipping selection is served
with an accompanying
‘jam’ and should be sipped
alongside its associated
rums! Each of these jams has
been specifically created to
complement and enhance
the flavours found in each
category of rum to further
your enjoyment! Bon voyage!

C R U I S E 1 : £ 12 . 0 0
Light and fresh
Santa Teresa, Elements 8, Trois Rivières

C R U I S E 2 : £ 12 . 5 0
Medium and spicy
Pampero, Angostura, Elements 8

C R U I S E 3 : £16 . 0 0
Heavy and sweet
Diplomatico, Appleton, Barbancourt, Banks XM

C R U I S E 4 : £ 15 . 0 0
Navy and pungent
Sea Wynde, Pussers, Goslings

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J O R V V D U\RI W H U P V
C H I L L E D S E LT Z E R O R G E AT S Y R U P
A German name for chilled A sweet syrup made from almonds,
carbonated water sugar and often rose water or orange
FA L E R N U M S Y R U P flower water. It has a pronounced
A sweet syrup used in tropical and almond taste and is used to flavour
Caribbean drinks that contains many cocktails, perhaps the most
flavours of almond, ginger, cloves, notable of which is the Mai Tai
lime and other spices. The syrup R AW C A N E S Y R U P /
can be alcoholic or non-alcoholic D EM E R A R A S Y R U P
and is usually light amber in colour (R AT I O 1:1)
H O U S E- M A D E CO R D I A L S Sugar and water. Brought
To make cordials we bring cane syrup to the boil and allowed to cool
(ratio 1:1) to the boil, and with ample
S U GA R S Y R U P
amounts of fresh fruit and citric acid
Sugar and water
we allow to simmer. Once completely
mixed to a ratio of 2:1
cooled, we strain and store the
resulting liquid for up to two weeks SWIZZLE BITTER S
MAR ASCHINO LIQU EU R An equal measure of several bitters
A clear cherry flavoured liqueur made combined and bottled to enhance
from the distillation of cherry kernels the flavour of certain drinks
MARTINEZ B ITTER S TO BACCO B IT T E R S
A cocktail of several bitters and Pure spirit is added to essences
liqueurs allowed to impart on each of tobacco, leather and cedar
other distinct flavours (these are wood, amongst others, to
made weekly to preserve quality) impart the flavour of cigars

*ODVVZDUH DSSHQGL[

FLIP CRUSTA CHA MPAGNE WINE HOT

FLUTE GL ASS TODDY

L ARGE SM ALL 30 oz HIGHBALL COLLINS

COCKTAIL COCKTAIL SHARING

ABSINTHE SOUR SM ALL L ARGE FIZ Z ROCKS

WHISKEY WHISKEY

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www.floridita.co.uk

Menu conceived by Richard Woods and the bartenders of Floridita

past and present, who have both tended and influenced
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