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Daiquirí

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Cuba Libre

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Mojito

DAIQUIRI, CUBA LIBRE AND MOJITO ARE FLAGSHIPS OF CUBAN GASTRONOMY. THEY ARE INCLUDED IN PRESTIGIOUS INTERNATIONAL RECIPE BOOKS AND THEY ARE ACCLAIMED WORLDWIDE.

DAIQUIRI OR UNDISPUTABLE TOPONYMY
Daiquiri became popular in Havana since the early years of the Republic. Catalan Constantino Ribalaigua Vert, “Constante”, a famous barman at the Bar-Restaurant we presently know as El Floridita, used to serve it with on its frappe variant. US Literature Nobel Prize winner and friend of Cuba, Ernest Hemingway, said: “There was no better drink, not even similar, around the globe.”
DAIQUIRI
Pour in the blender 1/2 a teaspoon of refined sugar, juice of half a lemon, 5 drops of Maraschino liquor, 45 milliliters of white rum and 120 grams of crushed ice. Whisk for 30 seconds, until the mixture  gets a snow-like texture. Serve in a previously-cooled cocktail cup,  accompanied by two short straws.

CUBA LIBRE & THE TRUTH BEHIND A SLOGAN
Cuba already had excellent rums when Coca-Cola was put on the map in the late 19th century. So, such ingredients, the abundant presence of lemon, plus the growing shipping of ice to Cuba –due to the presence of US citizens in the country– and the always-justifying pretext of a celebration, brought about the birth of this great drink.
Cuba Libre
In an 8-ounce glass or 240 milliliters, approximately, pour ice cubes and 45 milliliters of white rum. Fill the glass with cola soft drink. Decorate with a lemon slice on the rim of the glass. Accompany it with shaker. Lemon juice drops can be added.

MOJITO: FROM FRANCIS DRAKE TO THE WORLD
The invention of mojito is strongly related to Cuban collective imagery. Nobody can specify the date of its creation or its author: there many stories around its legend. People say that the genesis of the combination for this drink is related to the preferences of famous corsair Francis Drake, who used to blend lemon juice, sugar and mint with rumbullions, tafias and other sorts of Caribbean eau-de-vies.
Mojito
In an 8-ounce glass or 240 milliliters, approximately, pour ½ a teaspoon  of refined sugar and juice of half a lemon. Shake it with the spiral teaspoon. Add a branch of mint and macerate it with a small wooden bat. Add 45 milliliters of white rum, carbonated or sparkling  until the glass is full, and ice cubes. Decorate with another branch of mint. Accompany with straw or long shaker.