Right then Ladies and Gents – time for this week’s #MasterofCocktails. We’re going to be making a drink I first tried a year or so ago at the Savoy, and is a drink created by the one and only @tomwalker86 for a Bacardi bartending competition, so it of course prominently features the classic rum at its core – yes, we’re making a ‘Maid In Cuba’ recipe this week.
We were supposed to make it last week, so thanks for waiting patiently. Definitely well worth the wait, though. It’s a good ‘un.
You’ll be needing these…
List of Ingredients
- 5ml of St. George Absinthe Verte
- 10ml of Sugar Syrup
- 50ml of Bacardi Superior
- 20ml Fresh Lime Juice
- 8-10 Mint Leaves
- 50ml Soda Water
- 2 slices of Cucumber
- A slice of peeled Cucumber (garnish)
So, since the Maid in Cuba was created for a Bacardi cocktail competition, it’s only right that we start with this as an ingredient. Before we do that though – we need to prepare the glass. Sling a handful of ice into a cocktail glass and top with water.
Now pop in a splidge of St. George Absinthe Verte. Probably 5ml or so? Leave that to sit.
Meanwhile – 50ml of Bacardi Superior goes into a shaker:
Follow that with 20ml Fresh Lime Juice…
Now 10ml sugar syrup…
Next we want 8-10 mint leaves, and a couple of slices of cucumber:
Finally, a handful of ice goes in, and we shake for 30 seconds or so.
Now empty your absinthed glass (the water was important here as a ‘pure’ rinse would be too much):
And double-strain (despite the image) into the glass:
Top with about 50ml of Soda water…
If you fancy it, you can float a chunk of clear ice in here (doesn’t half make it pretty):
And garnish with a slice of (peeled) Cucumber.
And serve. The Maid in Cuba. Bloody superb aperitif.
Enjoy!
As ever, we do love it when people play along at home. @DJOsito has joined in once again for the Maid in Cuba.
Awesome stuff, @DJOsito!
Now – for next week, there are two deviations: 1) You’re afforded a bit of leeway in using up what ingredients you’ve got. 2) We need to do some prep at some point before Sunday.
Here’s what we’re going to be using…
Next week, you’ll be needing these…
A One Litre American White Oak Toasted Barrel, Martini Gran Lusso, Sacred Spiced English Vermouth, Ransom Old Tom Gin, FEW American Gin, Tanqueray No. Ten, Luxardo Maraschino Liqueur and Dr Adam Elmegirab’s Boker’s Bitters.
If you want to know what to do with all of this, take a look at the prep blog post.
Ben
