The Cuba Libre and Beyond

By / Wine + Drinks / October 23rd, 2015 / 5

Cuba Libre. Mmmm…exotic and tropical. A Caribbean delight, for sure.

The North American translation; rum & coke. Exotic, not so much. But, with its rich history and many variations, still a popular choice. In fact, Wikipedia (and, how can we not take that for fact!) claims it as the world’s second most popular cocktail.

There are many stories tracing back the origins of the Cuba Libre. What we do know is the drink was invented in Cuba sometime around 1900.

Why 1900? Cola was first available in Cuba around the turn of the century and Cuba Libre! was the battle cry of the Cuban Liberation Army during the war of independence that ended in 1898.

Regardless of its origin, today, the world’s second most popular cocktail has taken on many different personalities; you’ll find a few of our favourites below.

If you are in the Toronto area next week and are up for some authentic cuban cuisine and rum to match, head over to the BACARDÍ Paladar, an exclusive two-day only Cuban pop-up restaurant and rum bar, celebrating the launch of BACARDÍ Gran Reserva Maestro and the newly re-packaged BACARDÍ Ocho Años rum.

A rare creative collaboration between Toronto-based chef Matty Matheson, of Parts & Labor, and Miami-based third generation Cuban chef, Eileen Andrade, of highly-acclaimed Miami restaurant Finka Table & Tap, the BACARDÍ Paladar will be a merging of these two culinary forces. The duo will be popping up at Toronto hotspot, Cold Tea Bar in Kensington Market October 28 and 29, and transporting guests to old world Havana for this special two night event.

 

Classic Cuba Libre

Ingredients

2 ounces of white or a light rum

Juice from 1/2 lime

Lime wedge (for garnish)

Cola

Ice

Preparation

Fill a highball glass halfway with ice.

Add rum, lime juice and top with cola.

Garnish with a lime wedge.

 

Cubata

Ingredients

2 ounces of dark or premium rum

Juice from 1/2 lime

Lime wedge (for garnish)

Cola

Ice

Preparation

Fill a highball glass halfway with ice.

Add rum, lime juice and top with cola.

Garnish with a lime wedge.

 

Cuba Campechana

Ingredients

2 ounces of white rum

Juice from 1/2 lime

Lime wedge (for garnish)

Cola

Club Soda

Ice

Preparation

Fill a highball glass halfway with ice.

Add rum, lime juice and top with equal parts of cola and club soda.

Garnish with a lime wedge.

ABOUT THE AUTHOR

Using his keen eye and visual sense, art director Elvis Deane, has created a clean design scheme for Quench. He loves to travel and chronicle everything he sees. He's seldom found without his camera.

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