The New York Times’ “Dining & Wine” section features a recipe for a drink they call “Spanish Harlem.” Sounds positively other wordly. What’s in it?:

3 ounces bourbon, preferably “Maker’s Mark” Three dashes “Angostura” bitters
1 ounce “Pedro Ximinez” (sweet) sherry
1/4 ounce juice from jar of maraschino cherries
1 or 3 (never 2) maraschino cherries for garnish.

Fill cocktail shaker with ice. Add bourbon, then bitters, sherry and cherry juice. Stir vigorously. Strain into martini glass and garnish. Yield: 1 drink.

That all sounds very nice, but a little too involved for our shaky alcoholic taste. In that spirit (Pun!), we’d like to offer the recipe for our own version of the “Spanish Harlem:”

7 or 9 (never 8) cases of “Presidente,” preferably above room temperature

1 stoop or friend’s futon

Several 40s. Might we suggest the aromatic bouquet found in “King’s Cobra?”

Fill self with sense of loathing and insatiable tendency toward escapism and self-harm. Strain into micro mini and weep silently. Yield: 1 Friday night.

Enjoy.

Recipe: Spanish Harlem [The New York Times]