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Eating in Havana
Cuban Rum
The rum-making process is no small feat
and includes many stages such as distillation techniques, the
fermentation process, the yeast quality, additives and aging.
All these factors have a say in what the end result will be.
Paying the Rum Museum a visit will certainly provide you with
a thorough understanding of how this Cuban specialty is produced.
Distilleries use things such as spices, dried fruit and other
substances to give their rum a particular aroma, and these little
formulas are usually kept a secret.
Rum in Cuba can be classified into three different categories:
1. White or light rum. Once
distilled, the rum is aged in a stainless steel tank and thus
no color is added. This rum is most commonly used in mixed
drinks and cocktails.
2. Medium rum. This rum is tinted with a
golden or light brown color. This is due to the aging process
which is carried out in oak barrels. The wood exudes coloring
agents and adds a particular aroma to the liquid. While this
rum is great for using in mixed drinks, it is also ideal to
use in cooking or baking.
3. Dark brown or heavy rum.
The rum has a rich gold or dark brown color. Described as
having a full body, this rum has sweet and spicy aromas and
has undergone a lengthy aging process in oak barrels. This
rum is excellent to drink straight accompanied by none other
than a classic Cuban cigar.
Some of Cuba’s
Most Typical Drinks
Cuba Libre
This drink was created to toast the Cuban Independence in
1902.
1 1/4 oz. pure cane rum
Coke
Dash of Lime juice
Serve over ice in Highball glass and garnish
with a lime wedge.
Daiquiri – created in Oriente in the
early 20th century, this was later a great favorite of American
writer Ernest Hemingway. While the traditional daiquiri is
made with lime juice, it can also be made with strawberries,
oranges, pineapples, peaches and a host of other fruits.
1 lime wedge
dash of lime juice
2 oz. light rum
2 oz. sour mix
shake with crushed ice, strain into Highball glass
Mojito
This refreshing drink is said to have been another Hemingway
favorite.
I bunch fresh mint leaves
6 to 8 tablespoons sugar
1/2 cup fresh lime juice
1 cup white rum
6 cups club soda
6 cups crushed ice
Wash and stem the mint leaves, reserving 6
whole sprigs for garnish. Place the mint leaves in the bottom
of a sturdy pitcher and add the sugar. Mash mint leaves and
sugar together, using the tip of a wooden spoon to extract
mint oils. Add the lime juice and rum and stir until the sugar
is dissolved.
Just before serving, add the club soda and
gently stir to mix. Partially fill 6 highball glasses with
ice. Add the mojito mixture and garnish each glass with a
sprig of fresh mint.
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