Presidente

Ingredients

  • ½ ounce of Red Vermouth,
  • 1 ½ ounces of Cubay Carta Blanca Rum.
  • Cubay Liquor drops, Grenadine flavor.
  • Ice Cubes
  • 1 Cherry
  • Orange peel

Preparation

All ingredients should be mixed in a composition glass. To serve the drink a cocktail glass which is decorated and flavored with orange peel and a cherry is used.


 

Isla de Pinos

Ingredients

  • 1 ½ ounces of Havana Club Añejo Blanco Rum
  • 1 ½ ounces of grapefruit juice
  • 1 teaspoon of grenadine
  • Ice cubes

preparation

Mix all ingredients in the shaker and serve strained in an 8-ounce glass.


 

Mulata

Ingredients

  • 1 teaspoon of sugar
  • Juice of half a lemon
  • 1 ounce of Carta Blanca Cubay
  • 1 ounce of Cubay Cocoa Liquor
  • frappé ice

preparation

The sugar is mixed in the lemon juice, the Cubay Carta Blanca, Cubay cocoa liquor and ice is added. Beats and serve the drink. A cocktail glass is used.


 

havana special

Havana Special

Ingredients

  • 1 ½ ounce of Havana Club Añejo Blanco rum
  • 1 ½ ounce of pineapple juice
  • 1 teaspoon of Maraschino
  • Ice cubes
  • 1 slice of pineapple

Preparation

In the shaker mix pineapple juice, the Havana Club Añejo Blanco, maraschino and ice. Beat by hand and serve strained in a cocktail glass. Garnish with a pineapple slice.


 

 

Havana Club Special

Ingredients

  • 1 ½ ounce of Havana Club Añejo Blanco rum
  • Juice of ½ lemon
  • 1 teaspoon of sugar
  • Ice cubes

Preparation

In the shaker, dilute sugar in lemon juice, the Havana Club Añejo Blanco and ice is added. Shake it and serve it into a cocktail glass.


 

Mojito

Ingredients

  • 1 ½ ounce of Cubay Carta Blanca Rum
  • ½ teaspoon of sugar
  • Juice of ½ lemon.
  • soda
  • Mint leaves
  • Ice cubes

Preparation

Use a highball glass and dilute the sugar in the lemon juice and a little soda. Crush the peppermint stem without damaging the leaves to release the juice and add them. Add ice and Cubay Carta Blanca rum and fill the glass with soda. Stir and garnish with mint leaves.


 

Cuba Libre

Ingredients

  • 1 ½ ounces of Cubay Carta Blanca Rum
  • Ice cubes
  • Cola soft drink
  • A few drops of lemon
  • 1 slice of lemon.

Preparation

Use a highball glass and mix Cubay Carta Blanca, lemon drops, cola and ice cubes. Stir and garnish with a lemon slice.


 

Cubata

Ingredients

  • 1 ½ ounces of Havana Club Añejo 7 years Rum
  • Ice cubes
  • Cola soft drink
  • A few drops of lemon
  • 1 slice of lemon.

Preparation

Use a highball glass and mix the Añejo 7 years, the drops of lemon, cola and ice cubes. Stir and garnish with lemon slice.


 

Ron Collins

Ingredients

  • 1 ½ ounce of Havana Club Añejo Blanco
  • ½ teaspoon of sugar
  • ½ lemon
  • Ice cubes
  • Soda water
  • 1 slice of lemon
  • 1 Cherry

Preparation

Use a tall highball glass and dilute the sugar in the lemon juice. Add the Havana Club Añejo Blanco, ice and fill the glass with soda. Stir and garnish with a lemon slice and a cherry.


 

Daiquiri

Ingredients

  • ½ teaspoon of sugar
  • Juice of ½ lemon
  • Maraschino Cubay Liqueur drops
  • 1 ½ ounce of Carta Blanca Santiago de Cuba Rum.
  • Ice cubes

Preparation

Use a whisk to mix the sugar, lemon juice, maraschino, Carta Blanca and ice. Shake well and serve in glass of champagne.


 

Daiquirí Rebelde

Ingredients

  • White sugar
  • Lemon juice
  • ½ oz. Cubay Mint Liqueur
  • 1 ½ oz. Santiago de Cuba Carta Blanca Rum
  • Frappé ice

Preparation

Use a blender to mix the sugar, lemon juice, Cubay mint liqueur, the Carta Blanca and ice. Shake well and serve in a champagne cup.


 

Strawberry Daiquiri

Ingredients

  • 2 ounces of Cubay Carta Blanca Rum
  • 1 ounce Cubay Triple Sec Liqueur
  • 1 ounce of lemon juice
  • ½ teaspoon of sugar
  • 5 strawberries
  • 5 ice cubes

Preparation

Use a blender to mix the sugar, lemon juice, Cubay Triple Sec Liqueur, Carta Blanca, strawberries and ice. Shake until a velvety texture is obtained and serve on a sugar frosty cup.


 

Piña Colada

 Ingredients

  • 1 ½ ounce of Havana Club Añejo Blanco rum
  • 1 ounce coconut cream
  • 2 ounces pineapple juice
  • smashed ice

Preparation

Use a whisk to mix the coconut cream, pineapple juice, the Havana Club Añejo Blanco and ice. Shake well and serve in a glass or cocktail glass.


 

Saoco

Saoco

Ingredients

  • 2 ounces of white Rum
  • 4 ounces of coconut water
  • Ice cubes

Preparation

Mix white rum, coconut water and ice. Stir and serve with a straw in a tall glass or preferably in their natural container.


 

Mary Pickford

Mary Pickford

Ingredients

  • 1 ½ ounce of pineapple juice
  • 1 ½ ounce of Havana Club Añejo Blanco
  • few drops of grenadine Cubay Liquor
  • smashed ice
  • 1 cherry

Preparation

In the shaker mix pineapple juice, the Havana Club Añejo Blanco, grenadine and ice. Shake by hand and serve strained in a cocktail glass which will be decorated with a cherry.


 

Cubanito

Ingredients

  • ½ ounce lemon juice
  • 1 teaspoon Worcestershire sauce
  • 1 cube of ice
  • Salt
  • 1 ½ ounce of Santiago de Cuba Carta Blanca rum
  • 5 ounces of Del Real tomatoe juice
  • 1 slice of lemon

Preparation

Use a 10 oz glass and pour into it the lemon juice, Worcestershire sauce, ice, salt to taste, Carta Blanca rum and the real tomato sauce. Stir and garnish with lemon slice.

Note: Worcestershire sauce is prepared beating 1 egg with 6 tablespoons of milk, 6 tablespoons of vinegar, 1 tablespoon of sugar, 10 g. of butter, 1 tablespoon of mustard, salt and pepper to taste. The preparation is cooked in a pan in a water bath and stir until obtaining a thick, foamy cream.