I’m freshly back from a wonderful trip to Cuba. While I didn’t discover many amazing foodie delights to share with you, the food I experienced in Cuba was fresh and plentiful, but a bit on the plain side. I did however get a chance to cement my love of mojitos, which I’m fairly sure will be my drink of choice this summer. I also discovered a Cuban cocktail new to me, the Canchánchara at a beach party just outside of Trinidad. The beach party was fabulous complete with bonfire, Cuban band, sun setting into the ocean and the cocktails flowing.
My highlights from Cuba include the proud and passionate people, the amazing architecture – either crumbling or painstakingly restored, the music and salsa dancing.
Rum is cheap and plentiful in Cuba, and forms the basis for most Cuban cocktails. It is made with sugar cane or small guavas, ranging from white rums through to darker aged rums. Havana Club is the brand most easily obtained outside of Cuba, but Barcardi also originated in Cuba. This cocktail relies on a balance between sweet from the honey, sour from the lemon and a healthy kick from the rum. Lime and lemongrass can also be used instead of or as well as the lemon. Feel free to play with the ratios until you get a balance that is right for you. In the spirit of the margarita, and because of the heat in Cuba, you could also add a pinch of salt to replace some of the salts lost through sweating.
What I was cooking this time last year: Seasame Shortbread
- 2 teaspoons honey
- 2 shots of white rum
- 2 tablespoons lemon juice
- Soda water or sparkling mineral water
- Add the honey, rum and lemon juice to a glass. Stir to combine.
- Add ice and fill the glass with sparkling water. Stir. Enjoy.
What is your favourite summer cocktail recipe? Has this post inspired any new ideas?