![]() I think every ingredient in a cocktail should make a noticeable difference in flavor, texture, whatever. What always bugs me is that it never tastes like apricot. It’s gone through a couple of iterations over time, but it more or less calls for rum as the base spirit, lightly aged, with lime juice, pineapple juice, and apricot brandy or liqueur. ![]() “The Hotel Nacional is another Cuban classic, created for the opening of Hotel Nacional de Cuba in the 1930s. The name is a throwback to the movie ‘ The Sandlot ,’ when Benny ‘The Jet’ Rodriguez becomes a Los Angeles Dodger.” I think it’s Daniel’s favorite cocktail ( Ed. It’s like an industry handshake when someone orders it it’s really enjoyable. Then we add bubbles to bring it back Cuba Libre-style and serve it over ice in a Collins glass. It comes out tasting like a cola-flavored amari. So I kept all of the solids from the syrup and infuse the spirits, a combination of Ray & Nephew Jamaican rum, Fernet Branca, and Ramazzotti amaro. It definitely evokes the notion of cola, but it’s multilayered, rich, and complex.Īs I was playing around with the cocktail, I wanted to punch up those cola flavors. There are like 18 different ingredients in our syrup - I’m super grateful to my prep person, Tony, who helps a lot here. ![]() So instead of Coca-Cola, I wanted to make my own cola-inspired syrup. I don’t consider the original a balanced cocktail. For this one I started with a Cubre Libre, or rum and Coke. “We’re in a Cuban-inspired bar, so I naturally looked at classic Cuban cocktails. ![]()
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