Cocktail Flight: Cuban Classics
From American engineer Jennings Cox’s creation of the Daiquiri in the 1890s to rum runners during Prohibition, to the swanky escapism of the 1940s and 50s, Cuba’s standing in international culture was largely predicated on cocktails. The queen city of the Caribbean, Havana was home to a cadre of culturally invaluable cocktail bars and inventive bartenders, with its native creations exported abroad through a thriving tourism industry. Just three of our favorites make up this cocktail flight from Volume 5b and a congenial introduction to this category of rum classics.
From left to right: the Mojito, with Nicaraguan silver rum, lime, sugar, mint, soda water; Cuba Libré, with vanilla-infused spiced rum, Demerara rum, cola, lime, soda water, bogart bitters; and the Daiquiri de Luxe, with Nicaraguan silver rum, lime, sugar, orgeat, and maraschino.