Cuba Libre Cocktail
1 oz. light rum
½ oz. 151-proof rum
½ oz. cola drink
½ oz lime juice
½ teaspoon sugar
Shake both kinds of rum, cola drink, lime juice and sugar well with ice. Strain into prechilled cocktail glass. Twist lime peel above drink and drop into glass.
I used Bacardi white, Wray and Nephew white overproof, and homemade cola syrup* in place of both the cola drink and the sugar. I’ll probably try it again at some point with actual cola and sugar, but I can’t see the cola flavour standing up very well against the other ingredients.
This wasn’t too bad, a cocktail version of the classic Cuba Libre highball. I’d make this again, but I might add a dash of bitters (orange, or possibly my homemade calamansi bitters) next time.
This one is proving particularly difficult to research. It doesn’t appear in any of my other books, and any online search I can think of brings up mostly results about the highball version. I found 2 sites with basically the same recipe as above, the only difference being one uses 3/4 oz. of cola and the other 1 oz.
*Cola syrup No. 3
Fill a saucepan with 2 cups water and add:
Zest of 2 oranges (this time around I used 1 Valencia and 1 Seville)
Zest of 2 limes
Zest of 1 lemon
2 pinches ground cinnamon
2 pinches ground nutmeg
1 point of a star anise (crushed)
½ tsp lavender flowers
½ tsp ground cola nut
¼ tsp coriander (crushed)
10g stem fresh ginger root
¼ tsp vanilla extract
2 tsp citric acid
Leave it to simmer for 20-30 minutes then strain it through a tea towel into a large container whilst it’s still hot. After straining stir in:
2 cups sugar
2 Tbsp brown sugar
½ c Caramel colour**
The result is a cola syrup. After cooling, mix 1 part syrup with 4 parts soda water to make cola.
Melt 3 tablespoons of sugar and 1 tablespoon of water together over low heat. Increase heat to medium high, cover pan, let boil 2 minutes. Add a pinch of cream of tartar and continue to boil, uncovered, until almost black (it will be smoking a lot at this point). Remove pan from heat. Let cool slightly, then add ¼ cup boiling water (slowly – the sugar may splatter). Stir until dissolved.
This post is part of my project to make, and where possible improve upon, all the cocktails in “Playboy’s Host and Bar Book” from 1971.