Why doesn't this have rum in it? That's what I think about when I think of Havana. Anyway, this is definitely an unexpected mix of ingredients for a cocktail with this name. I couldn't find any history about it online, and I don't have older cocktail books to reference where it may have come from. Curious.
This is a pretty sweet cocktail, and I think it just on the edge of too sweet. This recipe is the same in all three books, so this is not a Lommebogen sweet factor issue. At least the flavors from the apricot brandy and caloric give you something to enjoy other than just sweetness. This is probably not a drink I'd come back to for myself, but I can see it being an interesting drink for my sweet-drinking friends.