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The base of the Cuban coctelería has as essential and indispensable element the rum in its different modalities: white, gold or I mature, depending on the years. For the development of this chapter on Cuban drinks have taken as reference Fernando's G. Campoamor book "Cuban Coctelería, 100 recipes with rum."
The most reputed cocktails are the mojito and the daiquirí, the first one has their antecedent in the Draque, but in the one that the rum was used instead of rum; the second it was born at the end of the XIX one in the oriental district of The Caney, from where it passed Santiago from Cuba and then to Havana. One of the used measures is the ounce and it is equal to about 30 cc.
Daiquirí - In the blender: half spoonful of sugar, ¼ ounce of lemon juice, marrasquino drops, 1½ ounces of white rum, and a good quantity of ice frappé. To beat well and to serve in a glass of champagne.
Mojito - In a jaibol glass (capacity 10 ounces): half spoonful of sugar, ¼ ounce of lemon juice. To dilute well with a little bit of water of soda. To add yerbabuena leaves and to mash the shaft (without damaging the leaves) so that it looses the juice. Cubes of ice. To add 1 ½ ounces of white rum. To fill the glass with water of soda and to revolve. To adorn with yerbabuena leaves.
Cuba Libre - In a jaibol glass: 1 ½ ounces of white rum, cubes of ice, line soda and lemon drops. To revolve.
President - In the cocktail shaker: ½ vermouth ounce (vermouth or vermú) red, 1 ½ ounces of white rum, grenadine drops and pieces of ice. To revolve and to serve strained in a cocktail glass. To twist on the glass an orange shell so that it looses the oil. To adorn with the shell and with a cherry.
Island of Pines - In the cocktail shaker: cubes of ice, 1 ½ ounces of white rum, 3 ounces of grapefruit juice (resemblance to the orange). to Revolve and to serve strained in a cocktail glass.
Saoco - In a high glass of jaibol or preferably in the shell of the coconut: 2 ounces of white rum, 4 ounces of coconut water, cubes of ice. To revolve and to serve with an absorbent jackstraw.
The booklet gives until a hundred of different glasses, as winter cocktails, of fantasy, long and short swigs. The habitual thing is that the Cuban offers you a swig of alone rum, of cellar, of mark or invented.
But not everything in Cuba is alcohol, there are autochthonous drinks as the guarapo and the pru. The guarapo is the strained juice of the cane of sugar, to which is added some ice to cool it. In the Cuban streets it is easy to see some guarapera working, they are some small electric presses of rollers grooved with a channel that picks up the guarapo. The slaves invented it to who remembered to a juice of corn and yucca that
they took in Africa and that they called garapa. The pru is a soda native of the east of the country carried out with the help of roots, it is very digestive and
you take very cold. The hospitality of the Cuban puts in combat other drinks with the arrival of a visit, the natural lemonade (lemon, sugar and it dilutes very cold) and the alone coffee, in little quantity but very strong. Neither we can forget in this section the fruit milk shakes (mango, mammee, frutabomba or papaya, among other); in a blender to put pieces of the elected fruit, to add sugar and some milk. They are served with ice dive.
The gastronomy is based on the rice, the beans, the yucca, the corn, the male banana and the pig (pig), as well as a rich variety of tropical fruits: mango, papaya, anón, banana, guava, mammee, coconut, marañón. The influence in the kitchen is Spanish and African.
The typical plate is the ajiaco. A viandas soup and meat. In a pot the pieces of pig meats are fried lightly, and you added mashed garlic, onion and green pepper (pepper) dive. Then, enough water is added for soup and the viandas pieces, all better more variety, (pumpkin, green banana, yucca, sweet potato, potato, malanga, etc.), as well as some cilantro. A allows to cook and seasons.
The pig is good to the spike (I inform, gutted and shaving, is roasted impaled with coal). you can Also eat it roasted in oven; a good piece of pig leg (2 kilos), puncture with a knife and it is seasoned of one day for other, so much inside as on the outside, with an I wet of mashed garlic, cumins and lemon or orange. It is cooked in oven to 180 or 200 centigrade degrees.
With the yucca, a tuber, I give you two forms of preparing it. To cut him the ends and to peel it, to leave it toward the half to the long thing and to remove him a strand hard interior. To put it to cook and to season at the end of this process. Once softened and drained, it can eat up watering it with an I wet (I age mashed, cumins, oil and lemon or vinegar); you can also catch the cooked pieces and drained, cut them in ribbons of a finger of big and fry them, already in the plate they are salted as the fried potatoes.
Oriental Congrí (rice with red beans) or Moorish and Christian (rice with black beans). Soak the beans of one day for other (10 at 12 hours). to Soften the beans in a pot covering them of water. Separated you prepare a fried lightly of onion, mashed garlic and cumins that we will unite together with the rice to the soft beans. A allows to cook until the rice is soft and the food has lost the broth.
Green bananas (male banana, fongo or banana donkey, as them call it according to the variety). it Peels the bananas and cut them in slices of a finger of wide. Not fry them to fire very strong, until they are made inside. Once drained, it squashes the disks taking advantage of the interior part of the shells, fries again until they are golden and season them in the plate. This way tostones or bananas are called to punches. Another form of preparing it is the cicadas or ladybugs, for you have to cut it the bananas in fine disks like it stops potatoes " chips " and to fry them. Then, to season.
In this Cuban portal you will find many recipes in Internet.
