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El Cuba Libre Reforma

El Cuba Libre Reforma

The rum and Coke, according to the blog The Savory, is a classic drink that with a few tweaks can go from a college fallback to "all growed up." Pete Capella from The Savory stepped up the rum game by using an aged rum, the Bacardi 8-year, and Mexican Coke. According to Capella, "A simple Coke-flavored soda will just not do and neither will the U.S. Finally, fresh-squeezed organic lime juice balances the sweetness of the cola and makes for a great-looking garnish."

Ingredients

  • 2 Ounces Bacardi 8-year rum
  • Fresh juice from 1/2 lime
  • Mexican Coca-Cola, to top

Fort Lauderdale’s Cuba Libre Restaurant and Rum Bar picks grand opening date

Update: After a year of delays blamed on the pandemic, Cuba Libre Restaurant and Rum Bar will host its grand-opening festivities April 1-4 on Las Olas Boulevard in Fort Lauderdale, co-founder Barry Gutin said in a statement.

For now, the modern Cuban cuisine restaurant will be open 4-11 p.m. Monday-Sunday for dinner service only, with 4-6 p.m. Happy Hour Monday-Friday. Easter Sunday’s hours have been slightly extended from 2 to 11 p.m.

Cuba Libre, which broke ground last July, spent the summer upgrading outdoor seating on Las Olas, along with installing bacteria-killing ultraviolet-c lights, upgraded air filters and extra rear parking for curbside takeout.

To make his Cuba Libre restaurant stand out in South Florida’s sea of traditional Cuban food, chef Guillermo Pernot had to go back to Havana.

In the island’s largest city, decades of Communist rule have created many government-run restaurants that draw tourists downtown. When Pernot visited, he discovered a young but thriving crop of paladares, or independent restaurants run by a new generation of Cuban entrepreneurs. Family-run paladares blossomed here in the early 2010s after the Cuban government loosened restrictions on private enterprise, he says.

It is the culinary ingenuity of Cuba’s paladares that Pernot aims to bring to Cuba Libre Restaurant and Rum Bar, slated to open this October on Las Olas Boulevard in Fort Lauderdale.

“You go to Miami’s traditional Cuban restaurants and you see ropa vieja, picadillo, paella. But Cuba has changed so much since Cuban exiles left 40, 50 years ago,” Pernot says. “The food has changed. There are more spices and more Haitian influences. What we’re doing is authentic Cuban cuisine but it’s not always familiar.”

At 9,200 square feet, Cuba Libre, at 800 E. Las Olas Blvd., will take shape on the corner of Southeast Eighth Avenue, across from American Social and soon-to-open Tommy Bahama Marlin Bar. A Cuban eatery on Las Olas, of course, breaks up the rash of Italian eateries — now 13 — that have recently flooded the touristy restaurant row. This is the second Florida outpost of the Philadelphia-based chain created in 2000 by Pernot and co-owner Barry Gutin. (Cuba Libre has four locations including one in Orlando, which opened in 2008.)

The centerpiece of Cuba Libre’s cavernous 250-seat dining room — adorned with palm fronds and Old Havana facades that mimic Cuban villas — will be a 10-foot grill with a stainless steel Josper oven, which fires dishes at 600 degrees, along with a wood-fired grill. The motif extends to Cuba Libre’s waitstaff: The male servers will wear guayaberas.

“We wanted to put it in the dining room to animate the experience,” Gutin says. “Guillermo knew he had to add it after seeing the wood-burning grill at Al Carbon in Havana. It imparts this wonderful smoke flavor to the proteins – the fish, the beef. It’s fun to watch.”

Cuba Libre’s Las Olas menu, still being finalized, draws from Pernot’s Cuban travels. His idea for slow-cooked Guava BBQ ribs sprung from the local honey-glazed ribs he sampled at a paladar in Santiago de Cuba. Coconut crab fritters are inspired by sweet coconut fritters he tried on the beaches of Baracoa. Octopus a la Parrilla, Pernot’s truffle- and citrus-marinated baby octopus with smoked potato crema, are inspired by a popular Havana palador called Al Carbon. Even his pineapple guacamole Cubano, served with roasted jalapeños, fresh lime juice and plantain chips, came from a pineapple and guacamole salad tossed with olive juice in Cienfuegos, he says.

“A lot of Cubans will say, ‘We don’t have those kinds of salads in Cuba,' ” Pernot says. “Well, it’s in Cienfuegos right now because the paladares are innovating cuisine all the time.”

For diners craving traditional Cuban cuisine, the menu carries classics such as ropa vieja and malanga fritters (a Cuban street snack), black bean soup and vaca fritas, arroz con pollo and lechon asado.


Is there any Cuban cocktail more iconic than the mojito? The mojito is a sour cocktail that originates from Havana, Cuba! The origins of this drink are cloudy: some say it was invented in the 1500s, others in the 1800’s with the birth of the Bacardi rum company. In any case, its place as an iconic Cuban cocktail was solidified by the 1930’s when Ernest Hemingway helped to popularize the drink.

This classic cocktail is one of the greats. This recipe for the mojito is spot on perfection: not too sweet, bubbly, and minty fresh. Like the margarita, the true version has less sugar and more nuance than what it’s become in bars and pre-made mixes.

Ingredients: Fresh mint, lime juice, white rum, simple syrup, soda water


2. Mojito

The clean Cuban cooler that is the Mojito, made with rum, mint, simple syrup, lime juice and club soda and served in a highball glass is a descendant of the Cuban cocktail El Draque (a nod to Sir Francis Drake). Years later, proprietor Angel Martinez popularized the drink at his restaurant in Cuba, La Bodeguita del Medio. Martinez may not have invented the cocktail, but his bartenders are said to be the first to muddle the mint in the drink.

Where to drink it: Washington, D.C.’s barmini by José Andrés serves a Mojito in a bite-size burst of lime, mint and smooth white rum. An equally unique mojito variety can be found at NYC’s Pearl & Ash, in the form of a Boozy Mojito Ice Cream Sandwich, where layers of sweet mint ice cream and boozy rum ice cream are stacked between layers of cake.


The Cuban “rum and coke,” Cuba Libre has been around from the very moment Coca-Cola started shipping its product to Cuba in 1900. The name means “Free Cuba,” referencing Cuba’s newfound independence from Spain.

The drink is sometimes also called Cubata, though usually only when it’s prepared with dark rum.

Ingredients: cola, lime, white rum (Havana Club 3 años)


Fidel Castro alguna vez pensó en una Cuba libre e independiente

El líder cubano libró una revolución para defender los ideales democráticos que después su gobierno suspendió. Estudiar la vida y las pretensiones políticas del joven Fidel Castro pueden ayudar a resolver las diferencias entre la isla y Estados Unidos.

Fidel Castro in 1956, resting on his cot after he was detained by Mexican immigration authorities for training troops for the uprising. Credit. Bettmann Archive, via Getty Images

Image

Este es un ensayo de Revolución 60, una serie que examina las seis décadas de la Revolución cubana. La sección reúne a escritores, intelectuales, artistas, protagonistas, disidentes y partidarios de la Revolución para discutir su papel en el desarrollo histórico de América Latina y sus relaciones con Estados Unidos en los últimos sesenta años.

Antes de su muerte en 2016, Fidel Castro pidió que no se erigieran estatuas ni monumentos en su honor. Su tumba en el cementerio de Santa Ifigenia en Santiago de Cuba solo consta de una sencilla roca de granito marcada con una pequeña placa estampada con una palabra solitaria: FIDEL.

La generación de mi padre, que llegó a la mayoría de edad durante la Guerra Fría, pensaba que Castro era un demente autoritario como otros líderes comunistas de mediados del siglo XX. Pero ¿quién era Castro en realidad y a qué era fiel?

En la primavera de 2004, hice mi primer viaje académico a Cuba. Estuve ahí para asistir a un taller sobre el ejército cubano y esperaba encontrar contactos que fueran de ayuda mientras escribía un libro sobre la historia de la base naval de Estados Unidos en la bahía de Guantánamo. Los académicos cubanos que conocí fueron amables y me dieron la bienvenida a pesar de la hostilidad declarada entre nuestros dos gobiernos. Regresé a casa con pistas frescas y promesas de ayuda futura.

El espíritu de la buena fe se evaporó dos años después, cuando el gobierno de George W. Bush recibió con euforia la noticia de la enfermedad y el traspaso del poder de Fidel Castro y se dedicaron a hacer predicciones sobre el inminente colapso del comunismo cubano. Durante los años siguientes, Cuba se mantuvo prácticamente cerrada para los académicos estadounidenses, lo que obligó a recurrir a otras fuentes para terminar los libros que habíamos iniciado.

[Si quieres recibir las mejores columnas de Opinión de The New York Times en Español en tu correo, suscríbete aquí a El Times]

Toqué las puertas de los archivos de Cuba de nuevo en 2013. En esta ocasión, tenía en mente escribir una biografía del joven Castro. Había visto indicios en mis investigaciones anteriores de que Castro era un hombre complejo al que lo inspiraba la idea de una Cuba libre e independiente de gobiernos extranjeros y que estaba decidido a buscar vías para garantizar el bien común del pueblo. Quería explorar esos indicios a la luz de las fuerzas internas y externas que lo habían formado. No sabía lo que iba a encontrar, pero presentía que podría ser revelador.

Obtuve acceso a los documentos de Castro en La Habana, pude entrevistar a excolegas y familiares y logré visitar sitios históricos de su juventud en 2014, mientras la isla experimentaba con una economía del sector privado limitada, y los mismos cubanos estaban revaluando la Revolución y reimaginando en lo que podría derivar. Si había más sobre Castro de lo que se veía a simple vista, los cubanos mismos parecían ansiosos por verlo.

El Castro que descubrí no coincide con la visión de él de ninguna de las autoridades a ambos lados del estrecho de Florida. Castro comenzó su carrera política como un crítico de la corrupción política y del dominio extranjero que erosionó a Cuba desde su fundación en 1902. En las décadas de los cuarenta y cincuenta, durante las campañas políticas en contra de los gobiernos de Ramón Grau y Carlos Prío y, en última instancia, de la dictadura de Fulgencio Batista, ejerció presión y defendió las mismas libertades civiles y políticas que su gobierno revolucionario suspendería después.

En esa época, su compromiso con la libertad individual estaba equilibrado con una plataforma de libertades sociales derivadas en parte del Nuevo Acuerdo de Franklin D. Roosevelt, que incluían el acceso universal a la educación, a los servicios médicos, el derecho a un empleo seguro y un nivel de vida digno (se atribuye a su Revolución ser pionera en el logro de los primeros dos rubros de la lista). También lo impulsaba el deseo de terminar con la subordinación de Cuba a Estados Unidos y de desarrollar mercados locales, nacionales e internacionales. Todo esto conduce a lo que podría describirse como un nacionalismo liberal.

Castro distaba por mucho de ser el único que buscaba la reforma social y política en la Cuba de mediados del siglo XX, pero él no se detendría ante nada para lograrlo, lo cual lo puso en una trayectoria de colisión con los políticos de la clase dominante, con los intereses económicos y estratégicos de Estados Unidos y, a la larga, con Batista, cuyo golpe de Estado de marzo de 1952 derrocó al entonces presidente Prío Socarrás y llevó al país en una dictadura militar.

Los cubanos recibieron el golpe de Estado de Batista con una indiferencia colectiva, pero Castro llevó a Batista a los tribunales con el argumento de que el golpe violaba la constitución de 1940. Su demanda fue desestimada. El gobierno de Batista terminó por suspender de manera intermitente las garantías constitucionales en los años siguientes e impuso una estricta censura. A medida que el gobierno de Batista tomaba medidas enérgicas contra la protesta civil, la violencia aumentó. Abatido por lo que Castro veía como la indiferencia de los cubanos ante la dictadura de Batista, encabezó a un grupo de jóvenes en un ataque fallido contra un cuartel importante del ejército en julio de 1953 y fue arrestado.

En su juicio, Castro hizo una defensa vehemente del orden constitucional y de los derechos individuales. Las leyes cubanas prohíben la dictadura militar, argumentó. Ante una dictadura, la constitución provee a los ciudadanos de un bote salvavidas: el derecho a resistir la tiranía. Estuvo en prisión los siguientes veinte meses, en los que se ponía al día sobre la guerra de guerrillas y afinaba su plataforma política.

Cuando Castro fue liberado en mayo de 1955, se exilió en México y a finales del año siguiente se embarcó de regreso a Cuba junto con 82 rebeldes cubanos. Granma, su embarcación, encalló en la costa suroeste de Cuba, pero el grupo fue emboscado por el ejército de Batista. Castro fue uno de los doce que lograron sobrevivir al desembarco.


5. Take a Walk, Then Enjoy the Cocktail: El Malecón

Named after the Havana seaside walkway, the recipe was developed in the early 1940’s, and was then re-popularized in 2007 by London bartender Erik Lorincz, whose take on the recipe won a competition organized by Bacardi. It requires more ingredients than other Cuban cocktails, but is a suitably fancy drink for special occasions.

To a cocktail shaker filled with ice, add 5cl/50ml of dark rum, 1.5cl/15ml of port, 1cl/10ml of sherry, 3cl/30ml of lime juice, 2 teaspoons of caster sugar and 3 drops of bitters. Shake, strain into a cocktail glass and enjoy


El Presidente

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Light rum, vermouth, and grenadine are constants in the Presidente, but the fruit flavoring varies. Cuba may have secured its place in cocktail history by contributing the Cuba Libre, daiquiri, and Mojito to the world, but during its heyday sparked by Prohibition, the island’s bartenders created dozens of splendid drinks to sate the palates of the hordes of visiting tourists. The Presidente, or El Presidente, was named for the now-forgotten president of Cuba, General Carmen Menocal. Credit has been given to La Floridita’s famed bartender Constantino Ribailagua for popularizing the Presidente, but other sources point to the Vista Alegre as the first watering hole in Havana to have served it. The Savoy Cocktail Book and others call it the President. Although Herbert Hoover described the cocktail hour as “the pause between the errors and trials of the day and the hopes of the night,” and although Roosevelt’s penchant for the Dirty Martini is legend, the present era of seeming presidential cocktail indifference would beg the case for keeping the name El Presidente.

You may substitute half sweet and half dry vermouth for a sweeter drink, and as is typical of drinks with sweet vermouth, you would add a maraschino cherry to it. Light and dark rum may also be used. Some recipes call for pineapple juice. Ignore them.


The History of Cuban Cocktails

Yet Cubans were drinking cocktails long before Americans escaped prohibition for booze filled holidays during in the 20th century.

Vegas didn’t exist yet and so Cuba was the land of American holiday shenanigans.

Prohibition in America was not a surprise. American businesses, many backed by the mafia, planned ahead to buy hotels, bars and restaurants in Havana. American bartenders fled to Havana to work.

And while this influx of foreign investment should have been beneficial for locals, Cuban cantineros, or bartenders were overlooked for English-speaking American bartenders who understood the American taste.

To help the situation Cuban bartenders formed the Club de Cantineros to support its members, with training, creating a recipe booklet, and English classes for the flood of American tourists there for a rum-fueled hijinks holiday at mafia-run casinos.

Cuban bartenders adapted popular cocktails to include Cuban rum and other local ingredients.

They were also the first to incorporate blenders to make frozen drinks. Most notably they created the frozen daquiri, which is one of the most popular cocktails in the world to this day.

The club still exists, continuing to support its members, and just as Cuba is rapidly changing, so is the cocktail culture.

With new private businesses flourishing, a new generation of cantineros are innovating. However, the classics always remain a mainstay.

The story of how the importance of Cuban bartenders are overlooked in cocktail history is fascinating and Francois Monti explains it beautifully here.


10 Rum Cocktails You Can Make At Home

Born in Cuba after American captain Russel ordered a Bacardi gold rum with coke and lime to celebrate a free Cuba, the Cuba Libre is a traditional symbol marking the end of Cuban war of independence. This cocktail bears a light, crisp and subtle sweetness, which comes from the classic iteration of rum and coke.

  1. In a tall glass filled with ice, squeeze the lime wedges.
  2. Add the rum, then coke and serve.
  1. Hurricane

Usually served in a hurricane glass, this drink is a treat to both your eyes and your palate. The original recipe is made using four ingredients – including one part black rum, one part white rum, one part passion syrup and one part lime juice. Nevertheless, you can tweak the recipe according to your preference. To make the best hurricane cocktail you will need

  • 60ml dark rum
  • 60ml white rum
  • 60ml passion fruit syrup
  • 30ml orange juice
  • 30ml lime juice
  • 2 tablespoon simple syrup
  • 1 tablespoon grenadine
  • Ice cubes
  • A slice of pineapple or orange to garnish
  1. Put in 5-6 ice cubes in a cocktail shaker then add all the other ingredients over the ice.
  2. Shake until the shaker feels cold.
  3. Add ice cubes in the hurricane glass then strain the mixture into the glass.
  4. Garnish with a slice of pineapple or orange fruit then serve. Don’t forget the straw.

Recognised as the most popular cocktail across the world, you wouldn’t be amiss to add a mojito recipe to your list of cocktails. It is a simple yet immortal cocktail that can be taken during the day and alongside pairings such as spicy chicken wings, shrimps, chicken curry and zucchini risotto. For a good glass of mojito, you will need

  • 40ml of white rum
  • 30ml of lime juice
  • 2 tablespoons of refined white sugar
  • 7 leaves of mint (spearmint, Hierba Buena)
  • Soda
  • Ice
  1. In a highball glass, add the sugar and lime juice.
  2. Stir well then add mint. Pin down with a pestle and add ice, the white rum and soda to fill.
  3. Slap the mint leaves, and put them in the glass. You can garnish using a sprig of mint or with strawberries for a change.

This seasonal drink is a play on a ginger-based cocktail also known as a buck and the dark and stormy rum. It is simple yet a classy and tasty drink to serve guests and friends.

  • 5oz rum
  • 5oz Cruzan blackstrap rum (float)
  • 5oz ginger
  • 75oz lime juice
  • soda
  • 1 strawberry
  1. Muddle the strawberry in a shaker tin
  2. Add the rum, lime juice, ginger and shake with ice,
  3. Put some ice in a collins glass, then fine strain the mixture into the glass and top with soda.
  4. Float the remaining Cruzan blackstrap rum on the cocktail and garnish.

6. Passion fruit Mojito

If you love the sweet, tart and floral flavour of the passion juice this is the recipe to try.

  • 60ml white rum
  • 30ml freshly squeezed lime juice
  • 1½ teaspoons unrefined sugar
  • 4 sprigs of divided fresh mint leaves
  • 1 passion fruit or 1 tablespoon of passion fruit puree
  • 30-60ml of chilled club soda.
  1. Start by wrapping a handful of ice cubes in an ice bag or kitchen towel.
  2. Using a rolling pin or mallet, tap on it to crush the ice into pieces. The result should be pea-sized to snowflake sized pieces of ice.
  3. Add the rum, lime juice, 3 sprigs of mint and the passion fruit/puree in a cocktail shaker. Muddle the mint and the passion fruit a few times to break them and draw out flavours.
  4. Fill a tall glass with ice up to ¾ then pour in the contents from the shaker.
  5. Stir and top the rest of the glass with club soda. You may add more ice if necessary.
  6. Garnish with the left mint then serve.

This legendary drink is mostly loved for its elegance and simplicity. With just 3 ingredients, you are able to make a splendid aperitif that can stand by itself or be paired with fish dishes and shellfish. To make the Daiquiri you will need.

  1. Chill a martini glass with 3 pieces of ices cubes. You can discard the ice once the glass chilled.
  2. In a shaker that has ice, pour in the rum, lime juice, and sugar syrup
  3. Shake for 12 seconds and strain the contents into the Martini cup.
  4. Garnish with a slice of lime and serve.

You may like to know that due to its high contents of vitamin C, Daiquiri was the drink used to combat scurvy in the 1700s. It was until later after the Cuban revolution did this cocktail start to be served in the bars of New York and across the world.

This is a legendary drink for a legendary night.

  • 3 tbsp. ground coffee,
  • 250ml dark rum,
  • 1 tbsp. maple syrup (optional),
  • 150ml vodka,
  • 150 ml, ice
  1. Take 4 tumblers and pour 25 ml of the coffee rum mixture.
  2. Mix double cream and vodka in a jug.
  3. Take a spoon over the ice and pour the boozy cream so it overflows into the glass. This will help the cream to float over the coffee liqueur.
  4. Serve with something to stir.

9. Pina Colada

Whether you’re in a tropical mood, or just craving a refreshing drink to quench your thirst, you can never go wrong with a glass of Pina colada. As the name suggests, Pina- pineapple, Colada – strained, you need to crush the pineapples, the to get some juice.

To make this cocktail you will need

  • 30ml of white rum
  • 90ml of pineapple juice
  • 30ml of coconut milk
  • Ice
  • A slice of pineapple
  1. After getting the juice from fresh ripe pineapples, pour it in a blender and add rum, coconut milk and ice.
  2. Blend for 15 seconds till you attain a fluffy or creamy texture.
  3. Pour the contents into a large glass and garnish with a slice of pineapple
  4. Serve with a straw.

10. Dark and stormy

Yet another titillating long drink that will excite you for its finesse and elegance. It is very simple to make and you only need 3 ingredients to achieve this rich drink. Unlike the light aperitif dark and stormy has a high alcohol content so you might want to consider that as you entertain your guests.

  1. Combine all the ingredients in a high ball glass filled with ice.
  2. Garnish with a slice of lime.

A dark and stormy pairs well with barbecue, fish, pasta salad and spicy dishes. Did you know that if you added 20ml of lime juice to this cocktail you get a Moscow mule but made with rum? Try it. Speaking of Moscow mule check out other vodka cocktails that you can make at home.

Here are a few cocktails you can make with other alcoholic drinks – vodka, whiskey, gin, cognac, and Martini Cocktails. If you are a Famous Grouse fan here are additional recipes you can check out – Famous Grouse cocktails you can make at home. If you are a liqueur fan then you can check out these Magnum Cream Liqueur cocktails you should try


Watch the video: CUBA NECESITA REFORMAS NO CAOS (September 2021).