Although we haven’t always been able to explore it for ourselves, Cuba has had a rich cultural history that has drawn in the likes of celebrities like Ernest Hemingway. His love of the mojito is legendary. He clearly saw something that many others did not: Prohibition might have sent the U.S. into a dark age of bad liquor masked by overly sweet accompaniments, but it sparked a golden age in Cuba that is still present today, at least behind the bar.
That creativity inspired bar veterans Ravi DeRossi, Jane Danger and Alla Lapushchik to open Cienfuegos, a Cuban rum bar, in 2006. They wanted to capture “some of that mysterious Cuban essence in a bright, cheerful, welcoming refuge from the harsh frenzy of New York City,” where they live, according to their new book “Cuban Cocktails” (Sterling Epicure, $24.95).
The book features recipes for 100 classic and modern drinks you’ll find at Cienfuegos and other tropical bars and also chronicles the history behind the Caribbean country’s drinking culture as a whole, “the tropical elegance and unfiltered energy of old Cuba.” Here are two recipes from the book to try during the colder months ahead.
Sweater Weather
1 ½ oz. El Dorado 12 Year Rum
¾ oz. Rittenhouse Rye
½ oz. Cointreau
½ oz. ginger syrup
¾ oz. lemon juice
Lemon for garnish
Shake with ice, and strain into rocks glass with ice. Garnish with a lemon twist.
— Adapted by “Cuban Cocktails” from Jessica Wohlers of Cienfuegos
Banana Spiced Rum
1 oz. Sailor Jerry Spiced Rum
1 oz. banana-infused rum (see below)
4 oz. water
1/2 oz. Demerara syrup (see below)
1/2 Tbsp. butter
Cinnamon and nutmeg for garnish
Build ingredients in a small pan and bring to a boil while whisking thoroughly. Pour into a mug and top with fresh grated cinnamon and nutmeg.
Banana Rum
1 750 ml bottle Hamilton 151 Rum
3 very ripe bananas
In a large bowl, mash the bananas and add the rum. Chill for 48 hours in the refrigerator and then fine strain. This rum will keep indefinitely in your liquor cabinet.
Demerara syrup
2 cups demerara sugar
2 cups water
Heat in a saucepan on medium heat until sugar and water fully combine. The mixture will keep for three weeks in the refrigerator.
— “Cuban Cocktails”
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