You could think of the Old Cuban as a Mojito for grown-ups—more refined, more complex, and more sophisticated than the popular, tall summer drink. It starts with the same set of fundamental flavors—rum, sugar, mint, lime, soda—but expands on them to arrive at a delicious and memorable cocktail. Continue reading “The Old Cuban Cocktail”
I recently noted that rum drinks, notably the Daiquiri, were sneaking into my cocktail repertoire. I was reminded of a visit to San Diego, and to the Babcock and Story bar at the Hotel del Coronado. It was August, a fine, hot, sunny afternoon, with the sea breeze blowing along their great long stretch of hundred-year-old mahogany bartop. “What have you that’s tall and cool?” asked my bride. “You’ll like our Mojito,” answered the barman, and and went straight to work with his muddler. Continue reading “The Mojito del Coronado Cocktail”
The Minnesota winter has worn off, and the Daiquiri is gradually supplanting the whiskey sour in my cocktail rotation. I’ve never been much of a rum drinker in the past (I can’t explain that), so this turnabout is unexpected, and welcome. I’m chalking it up to education, broadened interests, and a fascination with classic cocktails.
The Daiquiri is certainly a classic, the first of the really great cocktails to be invented outside the United States. The story is that it was first mixed in 1896 by Jennings Cox, a steel company engineer in Daiquiri, Cuba, who had run out of gin. Continue reading “The Daiquiri Cocktail”