Anisette recipe 2 1/2 c. sugar 1 1/2 c. water 1 1/2 tsp. anise oil l fifth 100 proof vodka grenadine to color Combine sugar and water in saucepan; bring to a boil and boil for 5 min. Remove syrup from heat and stir in anise oil; cool thoroughly. Add and stir in vodka and grenadine. Store in tightly covered bottle. Yield: 5 1/2 cups. This was a very popular drink served at weddings and special occasions.
Batido de fresa y platano recipe (Strawberry and Banana milkshake) 1 and 1/2 cups crushed ice (a little less than one tray) 1 cup whole, medium-size strawberries 1 banana 2 tbsp. sugar (very fine, or even powdered) 1/2 cup milk Place crushed ice in blender or chop the ice in your blender if possible. Add remaining ingredients and puree in blender until smooth. Serve immediately. 3-4 servings or 2 very large servings.
Batido de Mango y Papaya recipe (Mango and Papaya milkshake) 1 cup crushed ice 1 cup diced mango 1 cup diced papaya 2 tbsp. sugar (very fine or even powdered) 1 cup milk Place crushed ice in blender or chop the ice in your blender if possible. Add remaining ingredients and puree in blender until smooth. Serve immediately. 3-4 servings or 2 very large servings.
Batido de Papaya recipe (Papaya milkshake) 1 papaya, seeded and cubed 2 tablespoons sugar or honey 1 teaspoon vanilla juice from 1 lime ½ cup cold milk (you can also substitute yogurt) 2/3 cup crushed ice Puree in all ingredients in a blender until smooth and frosty. Serves about four.
Batido de Pina recipe (Pineapple milkshake) 2 cups cut pineapple (preferably fresh, not from the can) 2 cups milk 2 cups crushed ice 4 tbsp. sugar Place crushed ice in blender or chop the ice in your blender if possible. Add remaining ingredients and puree in blender until smooth. Serve immediately. 3-4 servings or 2 very large servings.
Cafe Con Leche Custard recipe Cafe con leche is the traditional "latte" that most Cubans drink for breakfast. It combines a strong espresso coffee with steamed milk and sugar. This recipes serves 4. 4 Tbsp cornstarch 3 cups milk 1 cup heavy cream 2-1/2 Tbsp instant coffee powder 1 cup sugar 2 eggs Whipped cream Chocolate covered espresso beans for garnish Stir cornstarch into 1 cup milk, stirring until smooth. In top of a double boiler, pour the rest of the milk, cream, instant coffee powder, and sugar. Stir over medium-high heat until thickened. Cover and let simmer 10 minutes. Beat the eggs well. Slowly add 1 cup of the hot coffee mixture to the eggs, beating continually. Pour egg mixture into remaining coffee mixture in the double boiler, still over heat, and beat well to incorporate. Cover and simmer 2 minutes. Remove from heat and pour into coffee cups. Cover with plastic wrap, leave to cool and then refrigerate. When chilled, top with fresh whipped cream and 1 chocolate covered espresso bean.
1. Using an espresso machine, add the desired amount of finely ground coffee, common Cuban brands include Bustelo, Pilon and La LLave. You can also purchase whole coffee beans from a supermarket like Albertson's, any of the very dark roast Colombian brands will work best for Cuban coffee. I myself grind it there at the store so that it is fine, fresh and ready to be made like an espresso. Always keep your coffee is an airtight ziplock bag in the freezer to maintain its freshness. 2. For every demitasse cup of coffee you plan on making, use a teaspoon of sugar. The key to Cuban coffee is that it be very sweet. The trick here is to put the sugar into the glass carafe before you even brew the coffee. 3. Brew the coffee just as you would an espresso. The coffee will pour over the sugar in the carafe as it begins to brew. After it is finished filling the carafe, stir it briskly as there will still be a little undissolved sugar. Pour the coffee into several demitasse cups and enjoy. * For Cafe con Leche, simply use 2 parts Cuban Coffee to 1 part steamed milk.
Coladito recipe 1 tsp. orange juice 1/2 cup sweet vermouth 1/4 cup cream of cocoa 1 tsp. sugar 1/2 cup crushed ice Mix orange juice with sugar until dissolved. Pour in blender, add cream of cocoa and crushed ice, mix for 2 or 3 minutes. Serve in small glasses with a cherry at the bottom of each glass. serves 4.
Cuba Libre recipe 1/2 lime juice coke 2 oz Havana Club or other rum mix the lime juice and coke with ice cubes, add Havana Club and serve in a long glass.
Cubata recipe Same as the Cuba Libre, but use a 7 year Rum instead of Silver Dry (3 year old) Serve in a long glass.
Daiquirí (Rosado) recipe 2 ounces rum 1 teaspoon of sugar 1 teaspoon of maraschino (marrasquino) 1 teaspoon of jarabe granadina. Juice from half of a green lime Blend with ice.
El Presidente recipe 1-1/2 jiggers dry vermouth 1-1/2 jiggers lemon juice 2 dashes grenadine 2 dashes curacao 5 jigger rum 3/4 cup cracked ice orange peel Shake all ingredients with cracked ice. Strain into chilled glasses and decorate with a twist of orange peel.
Fruit Ponche (Fruit Punch) recipe 10 oz. pineapple juice 3 bottles apple cider 1 cup crushed ice 1 lb. red grapes 1/2 cup white wine or rum juice from 3 lemons Mix all ingredients except ice and grapes. Place in a bunch bowl, add liquor, grapes and ice. Garnish with lemon rings. This drink is very popular for adults as well as among children. When it's prepared for children, serve without liquor.
2 oz White Rum (Preferably Havana Club Anejo Blanco) 2 oz pineapple juice Dash of Maraschino Shake well and pour over crushed ice, garnish with tropical fruit.
el Hemingway cuban drink recipe 2 oz dark rum (Havana Club) 2 oz. grapefruit juice Juice from 1/2 lime Crushed ice Pour the other ingredients over crushed ice in a blender and blend well.
Mango Rum Punch recipe 1 cup mango juice 1/4 cup dark rum 1/4 cup triple sec 1 tbsp sugar lime juice (from one lime) 2 cups ice Blend all ingredients together in a blender and serve immediately. serves 4.
Margato recipe 1/4 cup orange juice 1/2 cup sweet vermouth 1/2 cup dry vermouth 1/4 cup grapefruit juice 1 tsp. sugar 1/2 cup ice, optional 1/2 cup rum 1/2 lemon juice Place ingredients in cocktail mixer, shake well, and serve in tall glasses.
Cuban Mojito recipe the original authentic recipe from Havana Cuba 1 teaspoon powdered sugar Juice from 1 lime (2 ounces) 4 mint leaves1 sprig of mint Havana Club white Rum (2 ounces) 2 ounces club soda
There are countless recipes for the Mojito but this version is for the one Hemingway himself enjoyed at the Mojito's place of birth: La Bodeguita del Medio in Havana, Cuba.
Place the mint leaves into a long mojito glass (often called a "collins" glass) and squeeze the juice from a cut lime over it. You'll want about two ounces of lime juice, so it may not require all of the juice from a single lime. Add the powdered sugar, then gently smash the mint into the lime juice and sugar with a muddler (a long wooden device). Add ice (preferably crushed) then add the rum and stir, and top off with the club soda. Garnish with a mint sprig.
Daiquiri de Naranja (Orange Daiquiri) recipe 2 ounces white rum (Havana Club silver) 1 tablespoon orange liqueur 2 tablespoons fresh lime juice 1/2 cup ice, crushed Thin lime slice Blend all the ingredients in blender for 30 seconds. Pour into a cocktail glass and garnish with the lime slice serves 1.
Pinerito recipe 1/2 cup rum (Havana Club) 1/2 cup grapefruit juice 1 tsp. sugar 1 cup crushed ice puree all ingredients in a blender and then serve immediately in tall champagne glasses.
Rum Collins recipe 1 tsp sugar 1/4oz lime juice 2oz soda water 1 1/2oz light dry rum (you can use silver Havana Club) 1 slice of lime In a tall glass of 8oz, dissolve 1 tsp sugar and 1/4 oz lime juice. Add 1 1/2oz light dry rum and fill with 2oz soda water. Garnish with a slice of lime.
1 large bottle burgundy 1/2 bottle light rum (small bottle) 4 shots Cointreau 6 shots vodka 4 shots Grand Marnier 1 liter seltzer 1 pineapple, sliced 4 tart apples, Granny Smith, sliced 6 oranges, sliced 1 qt apple or pineapple juice 1 qt orange juice 2 limes, sliced sugar to taste Preparation:
Slice fruit and place on bottom of large container/bucket (with attachable lid). Add juice. Add alcohol and sugar. Just before serving add ice and seltzer. Keep refrigerated and covered. Best when made a day or two in advance.
1 1/2 ounce dark rum
1 ounce dry gin
1 tsp grenadine
Mix well, serve over ice in a cocktail glass.
Bull (Toro) drink recipe 1 bottle of beer 3 lemons, juice of 1/2 cup sugar 1/2 cup crushed ice mix everything in a blender, serve with lemon rings.
Tamarindo recipe (Tamarind Nectar) 2/3 cup tamarind pulp (you can buy it at a Latin or Asian grocer) 6 cups boiling water 1/2 cup sugar or even more to taste ice In a large bowl, combine tamarindo, water and sugar. Mash the tamarind with a fork or spoon and continue stirring the tamarindo to make it start to dissolve. Let the mixture stand until it cools. Take a fine sieve and pour the mixture into it while holding it over a pitcher. Press down hard on the tamarindo clumps and mixture to squeeze as much of the juice as possible into the pitcher. Serve the juice from the pitcher into tall glasses with ice. If you are going to serve the mixture later, be sure that you stir it well before serving. Serves 5.