Margarita Mix is the worst thing you can possibly put in your Margarita. It's a terrible concoction of high fructose corn syrup, artificial flavors and a laundry list of chemicals that have never been necessary to make a real Margarita. Unlike it's unnatural counterpart, a real Margarita is light and refreshing, the perfect beverage for a hot summer day.
 |
| A REAL Margarita. |
- Salt for rimming the glass - Not ordinary salt. To spice things up I recommend a Cumin or Cayenne Salt.
- Ice.
- 1 1/2 Oz. Tequila - This is IMPORTANT. It needs to be blanco, 100% Agave Tequila. I recommend Cuervo 1800, Patron Silver, Herradura, or Don Julio.
- 1 Oz. freshly squeezed lime juice.
- 1/2 Oz. Cointreau. NEVER USE TRIPLE SEC, or as I call it, Cointreau's ugly cousin.
Pour the salt in a shallow dish. Moisten the rim of the glass with a dampened paper towel and then dip in the salt.
Fill the glass with ice; add the tequila, lime juice and Cointreau; and stir until chilled.
Serve immediately.
2. The Perfect Mojito
Cuba may very well be the apex of fine, refreshing cocktails, and as an example, the Mojito may be the most popular drink to come from our exiled neighbors to the south. I often like to pretend as I sit next to the pool drinking my Mojito that I'm actually at a hotel in Havana, smoking a cigar, wearing a fine Guayabera Shirt and Fedora, and playing checkers against my compatriot next to me.
 |
| Prepare to be refreshed. |
Ingredients:
- 1 Tablespoon of sugar
- Juice of half a lime
- Fresh Mint
- 1 1/2 Oz. White Rum - IMPORTANT. High quality Blanco Rum. I recommend 10 Cane Rum, Bacardi Superior, Diplomatico, and Havana Club Anejo Blanco.
- Sparkling Water
In a high ball, crush 3 to 4 sprigs of fresh mint and drop into the bottom of the glass. Add the juice of half a lime and the sugar. Muddle, either with a muddler (preferred) or with the back of a spoon.
Place 3 to 4 ice cubes and pour the rum over the ice.
Top with sparkling water, stir, garnish with an additional sprig of mint and serve.
3. The Perfect Cuba Libre
According to Bacardi-
However you make a Cuba Libre it is key to make sure that you use Mexican or Spanish Coca-Cola, most Spanish markets have it. The reason? U.S. Coca-Cola is sweetened with High Fructose Corn Syrup while it's Mexican counterpart is sweetened with the real stuff, sugar.
The world's second most popular drink was born in a collision between the United States and Spain. It happened during the Spanish-American War at the turn of the century when Teddy Roosevelt, the Rough Riders, and Americans in large numbers arrived in Cuba. One afternoon, a group of off-duty soldiers from the U.S. Signal Corps were gathered in a bar in Old Havana. Fausto Rodriguez, a young messenger, later recalled that Captain Russell came in and ordered Bacardi (Gold) rum and Coca-Cola on ice with a wedge of lime. The captain drank the concoction with such pleasure that it sparked the interest of the soldiers around him. They had the bartender prepare a round of the captain's drink for them. The Bacardi rum and Coke was an instant hit. As it does to this day, the drink united the crowd in a spirit of fun and good fellowship. When they ordered another round, one soldier suggested that they toast ¡Por Cuba Libre! in celebration of the newly freed Cuba. The captain raised his glass and sang out the battle cry that had inspired Cuba's victorious soldiers in the War of Independence.
 |
| From now on, let's not call it Rum and Coke. It's a Cuba Libre. |
Ingredients:
- 2 Oz. Bacardi 151 or Bacardi Gold Rum
- Half a lime
- 3 to 4 ice cubes
- Chilled Coca-Cola
In a high ball, squeeze the lime into the glass, and drop the squeezed lime into the bottom of the glass.
Pour the rum over the lime and muddle.
Add the ice, top with the Coca-Cola, garnish with a slice of lime and serve.
As always, Harter House World Flavors on Republic Road has all the spirits and ingredients you will need for all these recipes.
No comments:
Post a Comment