1 1⁄2 oz Brandy (Lustau Brandy de Jerez Solera Reserva)
1⁄2 oz Pineapple rum, Plantation Stiggins' Fancy
1⁄2 oz Sherry, Lustau Pedro Ximenez (Float)
1 t Herbal liqueur, Pernod
1⁄2 oz Don's Mix
2 ds Nutmeg (Garnish)
1 wdg Lime (Garnish)

Shake all but Pedro Ximenez with ice, strain into crushed ice filled double rocks glass or Tiki mug. Float sherry on top, garnish and enjoy.


Originally the name was Conquistador, but there are a few already named that.


Official entry for the 2016 Chilled Magazine Lustau Solera Standout Bartender Competition.

Cocktail summary
Picture of Spanish Conquistador
Created by
Scott Diaz, Seattle WA
Is the
author's original creation
Not yet rated
3.5 stars
(3 ratings)
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From other users
  • Although I don't like drinks that are too sweet, I thought this benefited from 1 tsp pineapple gum syrup for balance. — ★★★★
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