From the Bar: Cuban Special
It’s been a while.
I went to Sweden. I met up with Skepchicks in Chicago. I packed up some of my crap for shipment back to the Texas homestead. I started Level 3 at The Annoyance. And I picked up a new hobby: mixology.
Tonight’s fare is from the Mr. Boston guide - the Cuban Special!
1 oz. rum
1/2 oz. triplesec
1/2 oz. lime juice
1 tbsp. pineapple juice
Shake with ice and strain into a chilled cocktail (“martini”) glass. Garnish with a maraschino cherry & pineapple slice.
Verdict: Good mix of sweet & sour, and lower in alcohol so you stay upright longer. I didn’t have any fresh pineapple and I left off the cherry, though I think the cherry would balance the tart out a little better and make for a nice finish, plus add visual contrast. Overall, I’d make an effort to serve this to guests. Tasty, not too sweet, not too overbearing. Fruity, but not a Girl Drink Drunk kind of drink.
Note that the general rule is to stir clear liquors and mixers (Mr. Bond, this means your martini) and to shake anything opaque like citrus juices (lemon, orange, fresh lime), pineapple juice, or cream. The pineapple juice is a dead giveaway this is a shaken drink. There are exceptions of course. Please Mr. Bond - put the Walther away. I’ll shake your precious martini, you big crybaby.
Also notice that the portion is relatively small and there’s no ice in the drink. A chilled cocktail glass and a small portion keeps it cold enough to finish before it gets warm. Maybe that’s to encourage pauses in the conversation to listen and drink. Improv is far more than just being funny and bartending is far more than just mixing drinks. Being able to mix is just the beginning; being a genial and attentive host, putting people at ease, and helping them enjoy themselves and their company - that’s the real trick.
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