Saturday, December 26, 2015

41 Days of Drinks (day 37)

• This is the latest entry in a daily feature that is running through New Year's Eve. To provide it, I combed through all sorts of sources -- my own archives, bar books, distillers' ideas, etc. -- even press releases from breathless PR people seeking to get their clients' products mentioned.

This is as good a time as any to take note of this nation's relationship with Cuba, now under repair on many fronts.

Our nearby Caribbean neighbor island has a long history of tasty cocktails. The best-known are the simplest -- the Cuba Libre (rum and Coca-Cola with a wedge of lime) and the Daiquiri (rum, lime juice and simple syrup) -- so there's no challenge.

Instead, here is a pair of slightly more complex cocktails to add to your arsenal.

THE CUBAN

2 measures of brandy
1 measure of apricot brandy
1 measure freshly squeezed lime juice
1 teaspoon white rum

Put all ingredients into a cocktail shaker partially filled with ice, shake vigorously until well frosted, strain into a chilled cocktail glass.

CUBAN SPECIAL

2 measures of white or dark rum
1 measure freshly squeezed lime juice
1 tablespoon pineapple juice
1 teaspoon Triple Sec

Put all ingredients into a cocktail shake partially filled with ice, shake vigorously until well frosted, strain into a chilled cocktail glass and garnish with a pineapple wedge.

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