Jeff Berry’s Noa Noa is designed in the classic tradition of Caribbean cocktails—at its heart, it’s an easy mix of rum, lime, sugar and ice. In fact, you could consider it a minted version of the basic Daiquiri.
The most notable (and infamous) ritual food in my family was the Christmas goose. Oh, how my mother reviled even the smell of that great, fatty, oven-greasing bird; she taught the rest of us to hate it, too, just as she and her sister had for decades. On the other hand, there was my grandmother, matriarch of the family, and for her, roast goose was the one immutable element of Christmas dinner. No goose, no Christmas. So we roasted goose.
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”
The Derby Cocktail family has two major branches: the bourbon Derbies, and the gin Derbies. I suspect the two lines of development are a reflection of whether your horses are running in Kentucky or in England.
The hallmark of the gin branch of the family is the three-way flavor blend of gin, mint, and peach. Continue reading “The Derby Cocktail, gin and peaches”
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”