3⁄4 oz Solbeso
3⁄4 oz Pisco, Campo de Encanto
3⁄4 oz Aromatized wine, Lillet Rose
3⁄4 oz Lemon juice

Shake, strain, up.


Solbeso is a dry cacao distillate.


Joaquín made this as a riff on the 20th Century and intended to name it the 17th Century, but was annoyed to see that the name was taken by a drink served at another bar (not, as far as I know, our own Zachary Pearson's drink of that name).

Cocktail summary
Created by
Joaquín Simó, Pouring Ribbons, NYC.
Is an
authentic recipe

in person

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From other users
  • Surprisingly floral, so much so that I thought there was orange flower water in it. Delicious and balanced, though a tad sweet (maybe omit the simple at home). Solbeso seems like a great ingredient.
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