What Cuban favorite consists of white rum, sugar (traditionally sugar cane juice), lime, sparkling water and mint?
"local tropical ingredients: lime, sugarcane juice, and mint. Lime juice on its own would have significantly prevented scurvy and dysentery, and tafia/rum was soon added as it became widely available to the British (ca. 1650). Mint, lime and sugar were also helpful in hiding the harsh taste of this spirit. While this drink was not called a Mojito at this time, it was the original combination of these ingredients. Some historians contend that African slaves who worked in the Cuban sugar cane fields during the 19th century were instrumental in the cocktail's origin. Guarapo, the sugar cane juice often used"
"Cuba, many recipes call for the use of Bacardi White Rum. Cuban Sunset The Cuban Sunset is cocktail made from rum and a mixture of lemonade, lime soda, guava nectar, and grenadine syrup. The drink is made from rum and a mixture of lime soda, lemonade, guava nectar, and grenadine syrup. It originated in either Havana or Varadero as a variety of a traditional Cuban guava-based drink. In Cuba, the drink is commonly served (along with either a Cubata or Mojito) as a pre-dinner ""coctel"". The Cuban variety of the cocktail commonly uses extra guava nectar in place of grenadine"
"Cuban Sunset The Cuban Sunset is cocktail made from rum and a mixture of lemonade, lime soda, guava nectar, and grenadine syrup. The drink is made from rum and a mixture of lime soda, lemonade, guava nectar, and grenadine syrup. It originated in either Havana or Varadero as a variety of a traditional Cuban guava-based drink. In Cuba, the drink is commonly served (along with either a Cubata or Mojito) as a pre-dinner ""coctel"". The Cuban variety of the cocktail commonly uses extra guava nectar in place of grenadine syrup, and the drink normally contains Havana Club rum. Outside of"
"Rum and Coke Rum and Coke, or the Cuba Libre (; , ""Free Cuba""), is a highball cocktail consisting of cola, rum, and in many recipes lime juice on ice. Traditionally, the cola ingredient is Coca-Cola (""Coke""), and the alcohol is a Cuban light rum such as Bacardi. However, the drink may be made with various types of rums and cola brands, and lime juice may or may not be included. The cocktail originated in the early 20th century in Cuba, after the country won independence in the Spanish–American War. It subsequently became popular across Cuba, the United States, and"
"ingredients, but the main ingredients are always rum and cola. The International Bartenders Association recipe calls for 5 centiliters of light rum, 12 cl of cola, and 1 cl of fresh lime juice on ice. However, any amount and proportion of rum and cola may be used. Additionally, while light rum is traditional, dark rums and other varieties are also common. Different colas are also often used; in fact in Cuba, as Coca-Cola has not been imported since the U.S. embargo of 1960, the domestic TuKola is used in Cuba Libres. Lime is traditionally included, though it is often left"
"Cuba, catching on due to the pervasiveness of its ingredients. Havana was already known for its iced drinks in the 19th century, as it was one of the few warm-weather cities that had abundant stores of ice shipped down from colder regions. Bacardi and other Cuban rums also boomed after independence brought in large numbers of foreign tourists and investors, as well as new opportunities for exporting alcohol. Light rums such as Bacardi became favored for cocktails, as they were considered to mix better than harsher dark rums. Coca-Cola had been a common mixer in the United States ever since"
"milk, and rum. This drink includes different ingredients as well. (Full recipe can be seen below) Sometimes in Cuba the drink is accompanied by coconut ice cream. This creamy alcoholic drink is also very similar to Coquito because like Crème de Vie it also contains Evaporated Milk, Sweetened Condensed Milk, and rum. This drink is also served throughout the holiday season and with a sweeter meal like desert. The rum that is preferably used is Barbancourt, but other rum can be used. Rompope has the same creamy consistency as Coquito, but has different ingredients. The drink was originally created by"
"of the Cojito exist: The Cojito is popular in Cuba, and is thought of as a ""Latin"" drink, but is also served in restaurants in the British Virgin Islands, the United States, and even Laos. Cojito The Cojito is a sweet cocktail made with lime and mint, and typically rum and coconut. It is a variant of the mojito, but typically adds coconut flavor. This can be done by adding coconut milk or coconut-flavored liqueurs, or by using coconut-flavored rum such as Blue Chair Bay, Cruzan coconut, or Malibu. Coconut on the rim of the cocktail glass may also be"
"3/4 ounce each fresh lime juice, white grapefruit juice, and club soda; 1 ounce each gold Demerara rum, dark Jamaican rum, and white Cuban or Puerto Rican rum; and 1 ounce honey mix (2:1 honey and water). Shake with ice, then strain into a glass with crushed ice (or ice formed into a cone around a straw). There are several variant recipes, however, and most of these use fresh lime juice and grapefruit juice along with the rums. Some, though, also add passionfruit juice, while others use guava juice or club soda water instead. Some recipes specify a sweetening agent"
"similar to vodka since it is triple distilled. Mexico produces a number of brands of light and dark rum, as well as other less-expensive flavored and unflavored sugarcane-based liquors, such as ""aguardiente de caña"" and ""charanda"". A spirit known as ""aguardiente"", distilled from molasses and often infused with anise, with additional sugarcane juice added after distillation, is produced in Central America and northern South America. In West Africa, and particularly in Liberia, 'cane juice' (also known as Liberian rum or simply ""CJ"" within Liberia itself) is a cheap, strong spirit distilled from sugarcane, which can be as strong as 43%"
"Daiquiri Daiquiri (; ) is a family of cocktails whose main ingredients are rum, citrus juice (typically lime juice), and sugar or other sweetener. The daiquiri is one of the six basic drinks listed in David A. Embury's classic ""The Fine Art of Mixing Drinks"", which also lists some variations. ""Daiquirí"" is also the name of a beach and an iron mine near Santiago de Cuba, and is a word of Taíno origin. The drink was supposedly invented by an American mining engineer, named Jennings Cox, who was in Cuba at the time of the Spanish–American War. It is also"
"out, especially when the order is for just ""rum and Coke"". Some early recipes called for lime juice to be mixed in, though others included lime only as a garnish. Other early recipes called for additional ingredients such as gin and bitters. Some sources consider lime essential for a drink to be a true Cuba Libre, which they distinguish from a mere rum and Coke. However, lime is frequently included even in orders for ""rum and Coke"". When aged añejo rum is used, the drink is sometimes called a Cubata, a name also used informally in Spain for any Cuba"
"Macuá The Macuá is a cocktail made with white rum and fruit juices, usually lemon and guava juice. The Macuá is noted as the national drink of Nicaragua. The drink is named after ""pajaro macuá"", a tropical bird native to the country. The Macuá was invented by Dr Edmundo Miranda Saenz, a pediatrician from Granada, a small and historic city on the shores of Lake Nicaragua. Miranda enlisted the help of his immediate family, including his wife, daughter and son-in-law, to perfect the recipe. The Nicaraguan Tour Operator Solentiname Tours and the Association of Restaurants in Nicaragua recognized a need"
"Materva, a Cuban soda made of yerba mate. Jupiña, Ironbeer and Cawy lemon-lime are soft drinks which originated in Cuba. Since the Castro era, they are also produced in Miami. Other famous Cuban drinks include guarapo de caña. A popular drink of Cuban origin is the Cuba Libre, a mix of Cuban rum and cola, usually Coca-Cola and mojitos. Until the early 2010s, Cuban Americans historically tended to be more Republican than Democratic, thanks to the anti-communist foreign policy platform of Ronald Reagan. The failed Bay of Pigs invasion left many Cubans distrustful of the Democratic Party, blaming John F."
"opened its distilling operations in Puerto Rico in the early 1930s it was considered a Cuban brand since its headquarters were in Cuba; since the 1960s Cuban revolution, Bacardi has had its headquarters in Bermuda). By the 1960s, Don Q was available on most of Puerto Rico's important supermarket chains, such as Pueblo and others. It also became available at Amigo. Don Q is distilled from sugar cane. The combination of the type of yeasts employed for fermentation, distillation method, aging conditions, and blending determines the characteristic flavor of rum. Made with molasses, water, mash, and yeast, ""Don Q"" is"
"part of this blending process, light rums may be filtered to remove any colour gained during ageing. For darker rums, caramel may be added to adjust the colour of the final product. Artificial ageing attempts to match the molecular composition of aged rum using heat and light. Besides rum punches, cocktails such as the Cuba libre and daiquiri have well-known stories of their invention in the Caribbean. Tiki culture in the U.S. helped expand rum's horizons with inventions such as the mai tai and zombie. Other well-known cocktails containing rum include the piña colada, a drink made popular in America"
"soursop punch and paw paw punch. Carib and Stag beers are very popular local lager beers. There is also Carib Light and Carib Shandys, which come in Sorrel, Ginger, and Lime flavours. Coconut water can be found throughout the island. Rum was invented in the Caribbean, therefore Trinidad and Tobago boasts rum shops all over the island, serving local favourites such as ponche-de-crème, `puncheon rum, and home-made wines from local fruits. Homemade alcohol is popular also. Bitters (especially the one made by House of Angostura) is also popular. Fruits available in Trinidad include mangoes (axe, bread, bastapool, button, belly-bef, calabash,"
"Hot buttered rum Hot buttered rum is a mixed drink containing rum, butter, hot water or cider, a sweetener, and various spices (usually cinnamon, nutmeg, and cloves). It is especially popular in the fall and winter and is traditionally associated with the holiday season. In the United States, the drink has a venerable history which dates back to colonial days. In ""How to Mix Drinks: Or, The Bon-vivant's Companion"", mid-19th-century bartender Jerry Thomas provides two recipes (No. 207 and 208, p. 80) for hot rum drinks. The first is called Hot Spiced Rum. The recipe calls for sugar, Jamaica rum,"
"but the one that his friends tell in the book of José L. Díaz de Villegas to be the original recipe created by Monchito, is the following: Pour 85 grams of coconut cream, 170 grams of pineapple juice and 43 grams of white rum into a blender or shaker with crushed ice, and blend or shake very well until smooth. Pour into chilled glass, garnish with pineapple wedge and/or a maraschino cherry. Different proportions of the core ingredients, as well as different types of rum, may all be used in the piña colada. Frozen piña coladas are also served. Other"
"lemon; then add orange, lemon and apple slices; a couple of cucumber wedges; and decorate with borage flowers. There are several rum-based punches: Planter's Punch, Fish House Punch, Bajan Rum Punch, Caribbean Rum Punch, and others. The most historical rum punches is the Bajan Rum Punch. Bajan (Barbadian) Rum Punch is one of the oldest rum punches and has a simple recipe enshrined in a national rhyme: ""One of Sour, Two of Sweet, Three of Strong, Four of Weak."" That is: one part lime juice, two parts sweetener, three parts rum (preferably Barbados), and four parts water. It is served"
"in its marketing, including labeling Havana Club as ""El Ron de Cuba"" (""The Rum of Cuba""). It is one of the most common items brought into the US by tourists returning from Cuba. To avoid charges of customer deception, Bacardi's Havana Club labeling prominently mentions that it is made in Puerto Rico and is often referred to as ""Havana Club Puerto Rican rum"". Pernod Ricard's labeling, originated by Cubaexport in the 1970s, is gold and red, and features the Giraldilla, a weathervane from the old fort of Havana. Pernod Ricard has announced plans to use similar gold and red labels"
"and due to this fruits, sugar, and coffee grown wild. Coffee is the start of most Puerto Rican homes usually enjoyed with milk and sugar. Fresh fruit drinks and smoothies are typical in restaurants, stands, and homes. There are many drinks that include spices such as ""coquito"", ""ajonjolí"", and ""mavi"". Soft drinks are enjoyed Coco Rico (a company from Puerto Rico that created and produces tropical fruit flavored soft drinks), Kola Champagne, and Malta. Rum is the islands national drink and over 70% of the rum in the U.S. comes from Puerto Rico. Puerto Rican rum is the biggest and"
"sugarcane. A rum's quality is dependent on the quality and variety of the sugar cane that was used to create it. The sugar cane's quality depends on the soil type and climate that it was grown in. Within the Caribbean, much of this molasses is from Brazil. A notable exception is the French-speaking islands, where sugarcane juice is the preferred base ingredient. In Brazil itself, the distilled alcoholic drink derived from cane juice is distinguished from rum and called ""cachaça"". Yeast and water are added to the base ingredient to start the fermentation process. While some rum producers allow wild"
"a popular beer drink Costa Rica. While slightly different than the Mexican michelada, the Costa Rican one is a bit more simple. It is composed of fresh lime juice, beer, and salt around the rim of the glass. It can be ordered at practically any restaurant or ""sodita"" and is very refreshing. Local hard liquors include rum, Guaro, and coffee liqueur. The most commonly served rums are Ron Centenario, which is made in Costa Rica, and Nicaraguan rum Flor de Caña. ""Guaro"" is a strong-tasting hard liquor made from sugarcane, similar to vodka. It is usually consumed in a mixed"
"Piña colada The piña colada (; , ""pineapple,"" and , ""strained"") is a sweet cocktail made with rum, coconut cream or coconut milk, and pineapple juice, usually served either blended or shaken with ice. It may be garnished with either a pineapple wedge, maraschino cherry, or both. The piña colada has been the national drink of Puerto Rico since 1978. The name ""piña colada"" literally means ""strained pineapple"", a reference to the freshly pressed and strained pineapple juice used in the drink's preparation. The earliest known story states that in the 19th century, Puerto Rican pirate Roberto Cofresí, to boost"
"sugar cane flavor. ""Minutas"", shaved ice flavored with fruit flavored syrup, and ""horchata"", a beverage made from rice milk and a mix of spices such as cinnamon, peanut beverage, ""ajonjolí"" (sesame seeds) and morro, are popular throughout the country and enjoyed on a hot day. ""Licuados"" are like the minutas with added fresh fruit and (sometimes) milk. ""Refrescos"" refer to lemonades or other sweetened fruit drinks. Other drinks include ""Arrayán"", ""Chuco"" and ""Chilate"". Another popular beverage is ""ensalada"" (""salad""), made of pineapple juice with finely chopped fruits, usually apples, marañón, mamey, and watercress. Tamarindo juice is consumed in all of"
"his crew's morale, gave them a beverage or cocktail that contained coconut, pineapple and white rum. This was what would be later known as the famous piña colada. With his death in 1825, the recipe for the piña colada was lost. Historian Haydée Reichard disputes this version of the story. In 1950 ""The New York Times"" reported that ""Drinks in the West Indies range from Martinique's famous rum punch to Cuba's pina colada (rum, pineapple and coconut milk)."" The Caribe Hilton says that Ramón ""Monchito"" Marrero created the Piña Colada in 1954, when a bartender at the hotel. After three"
"is also known as Brazilian rum. In the United States, cachaça is recognized as a type of rum and distinctive Brazilian product after an agreement was signed in 2013 with Brazil in which it will drop the usage of the term Brazilian rum. Cachaça Cachaça () is a distilled spirit made from fermented sugarcane juice. Also known as ""aguardente"", ""pinga"", ""caninha"" and other names, it is the most popular spirit among distilled alcoholic beverages in Brazil. Outside Brazil, cachaça is used almost exclusively as an ingredient in tropical drinks, with the ""caipirinha"" being the most famous cocktail. Sugar production was"
"the ""libreta""), or to the black market. Traditional Cuban food is, as most cultural aspects of this country, a syncretism of Spanish, African and Caribbean cuisines, with a small but noteworthy Chinese influence. The most popular foods are black beans, rice, and meat. One example of traditional Cuban cuisine, or ""criollo"" as it is called, is ""moros y cristianos"", ""Moors and Christians"", rice with black beans. ""Criollo"" uses many different seasonings, with some of the most common being onion and garlic. Cassava, rice, beans, eggs, tomatoes, lettuce, chicken, beef and pork are all common ingredients. Coffee is of high quality"
"is a distinctive fusion of Spanish, African and Caribbean cuisines. Cuban recipes share their basic spice palette (cumin, oregano, and bay leaves) and preparation techniques with Spanish and African cooking.the black Caribbean rice influence is in the use of local foods such as tropical fruits, root vegetables, fish, etc. A small but noteworthy Chinese influence is the daily use of steamed white rice as the main carbohydrate in a traditional Cuban meal. Rice is essential to a Cuban meal. It is usually eaten during lunch and dinner almost everyday. Unlike nearby Mexico and Central America which have tortillas in their"
"upper classes proverbially preferring to celebrate with locally produced champagne, although real old-line ""creole"" aristocrats will still drink cider, which is much more traditional). Other widely consumed spirits are ""aguardiente"" (firewater) made from sugar cane, known as ""caña quemada"" (""burnt cane"") or, simply, 'caña' (""cane""). A folkloric note about ""caña quemada"": until June 21 it is traditional to drink ""caña quemada"" with ""ruda macho"" (a variant of common rue), it is supposed that this mixture prevents the flu and other illnesses. ""Caña"" competes, mainly in rural areas, with gin (""ginebra""—as in the Dutch kind of gin.) There are many artisanally"
"be mixed with almost anything, from tropical fruits to liquors. One of the more famous drinks made with seco is ""Chichita Panamá"", made with grapefruit and pineapple juice. On the Atlantic side of the country, Seco Herrerano is drunk even with milk (colloquially known as ""seco con vaca"") and coconut milk. Seco Herrerano Seco Herrerano is an alcoholic beverage distilled from sugar cane. It is distilled three times. It is traditionally used straight or in mixed drinks as a replacement for rum or vodka. It is a clear liquor that is sold at 35 percent alcohol by volume (70 US"
"is renowned as one of the best rums from Latin America, having won more than 150 international awards since 2000 and has been the most award-winning rum brand during this period. It has captured gold, silver, and bronze medals and has received high recommendations from wine and liquor enthusiasts. In 2017 it was recognized at the International Wine and Spirit Competition as the Global Rum Producer of the Year. Flor de Caña Flor de Caña (Spanish for ""sugarcane flower"") is brand of premium rum manufactured and distributed by Compañía Licorera de Nicaragua which is headquartered in Managua, Nicaragua and dates"