Of tradition and Cubanness: classic Cuban cocktails
HAVANA, 17. Aug. In the universal category of classics, the creations of Cuban bartenders constitute an indisputable contribution. The world-renowned and requested Mojito cocktails, the Mulata and the Isla de Pinos, are irrefutable proof of this…
There are several versions about the roots of this famous Cuban cocktail and most of them date back to the time when the pirate Francis Drake terrorized the Caribbean seas and ports, so it can be ensured that it is a pioneer cocktail in the history of the combined drinks of our country.
In its beginnings, it was known as Drakesito, and it is said that it was created with the aim of relieving the stomach ailments of Captain Drake and the sailors accompanying him.
Over the years, the original recipe was modified and the Drakesito became a Mojito, although its ingredients changed very little, because mint, sugar and rum continued to be the main ones, only at the time when the cocktail reached its peak. peak popularity, rum was no longer the same, its quality was much higher, and the way to produce an excellent refined rum had been discovered, which gave it a much more pleasant flavor.
This cocktail was regularly consumed in Havana bars and canteens, and with the absurd North American prohibition law between the 20s and 30s of the last century, it gained an unusual boom among North American tourists and visitors who arrived in thousands to our country fleeing the prohibition.
In contemporary times, it is known that its creation and popularization was in the Havana spa of La Concha, Marianao neighborhood, Playa municipality, from where it jumped to the classic and popular bars of Havana of the time, becoming a favorite of the consumers.
It was in the year 1942 that a man named Ángel Martínez founded La Bodeguita del Medio, half a block from Empedrado Street, in Old Havana, very close to the Plaza de la Catedral.
There the Mojito begins to be offered, definitively remaining as the house cocktail. Together with the Daiquiri and the Cuba Libre, it constitutes one of the most internationally famous Cuban cocktails.
Attest to this uniqueness, the autograph embodied by Ernest Hemingway, in the book of distinguished visitors of La Bodeguita del Medio in December 1954: “My mojito in the Bodeguita, my daiquiri in the Floridita”
The Mojito together with the Daiquiri and the Cuba Libre constitute one of the most internationally famous Cuban cocktails.
Recipe:
In a tall tubular glass, pour:
1 teaspoon of refined sugar bar.
7.5 ml of lemon juice.
A splash of soda or carbonated water, to dilute the previous ingredients well.
A wedge of mint to macerate the stem without damaging the leaves, on the side of the glass.
4 or 5 ice cubes.
45 ml of white rum.
Complete the container with soda or carbonated water.
3 to 5 drops of Angostura bitters (optional)
Decorate with mint segments, present with a straw or long absorbent and stirrer.
MULATA COCKTAIL
The attractive and sensual coloration of this drink is achieved by the use of golden rum with the addition of cocoa liquor.
The mulata is a predominant figure within the Cuban ethnic and anthropological mosaic, as well as an emblem of costumbrismo, arts, traditions and the most genuine folklore.
With that name, a type of Cuban woman is distinguished, whose skin features are copper or cinnamon in color and who, according to the popular saying, “…is the best creation of the Galicians in Cuba.”
The classic prototype of the mulata is described in the famous Cuban novel Cecilia Valdés, written in the 18th century by Cirilo Villaverde.
Even then, the Cuban mulata cannot be left out of the native cocktail bar, based on the history and characteristics of the Creole mulata, the creation of this drink between the years 1935 and 1940 of the 20th century is attributed to the bartender of Spanish origin José María Vásquez Prieto, who was a member and director of the old Bartenders Club, founded in 1924.
The attractive and sensual coloration of this drink is achieved by the use of golden rum with the addition of cocoa liquor.
The attractive and sensual coloration of this drink is achieved by the use of golden rum with the addition of cocoa liquor.
Recipe:
In the glass of a mixer or blender, pour:
30 ml of aged rum.
15 ml of cocoa cream.
1 teaspoon for a bar of refined sugar.
7.5 ml of lemon juice.
Crushed ice.
Shake for 20 seconds and serve in a cocktail glass.
ISLAND OF PINES COCKTAIL
The Isla de Pinos cocktail is an aperitif that is ideal to consume before dinner, and in this summer stage, when many Cubans enjoy a well-deserved vacation
The date of creation of this cocktail is not known for sure, but it was in the 20th century. It bears the name of the current Isla de la Juventud, a special municipality of Cuba, which adopts this name as of August 2, 1978 by agreement of the Cuban Parliament and formerly called Isla de Pinos, where citrus plantations abounded and especially the grapefruit, ingredient par excellence of this mixture.
Recipe:
In a shaker, pour:
45 ml of white rum.
90 ml of grapefruit juice.
5 or 6 ice cubes.
Shake vigorously for 30 seconds and serve strained in a cocktail glass.
GENERAL CONSIDERATIONS:
The Mojito is classified as a long cocktail (Long Drink). This type of cocktail are characterized by mixing varieties of products, liquors, fruit juices, water, soda, creams, etc., in greater proportions than other classifications of cocktails.
They have more than 210 ml and are characterized by being fundamentally refreshing, they are consumed very cold when plenty of ice is added, so there is nothing better in this hot Cuban summer than a delicious Mojito.
The Mulata and Isla de Pinos cocktails are aperitif cocktails that, as we already mentioned in the first part of this series of works on classic Cuban cocktails, are ideal to consume before dinner, and in this summer season, where many Cubans enjoy a well-deserved vacation and we get together with family and friends to share, we can prepare them at home.
