Tiki Central / Tiki Drinks and Food / Great News for Thrifty Drunks!
Post #178944 by Rum Numb Davey on Thu, Aug 11, 2005 12:52 PM
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Rum Numb Davey
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Thu, Aug 11, 2005 12:52 PM
Satan Sin and others: I just love Squirt, and I use it for Tequila "Paloma's" all the time. Kim always buys it, so we have it here all the time. I will try it instead of Coke substitute in my Cuba libres. Lately, I have been using the Virgin Black Cherry and Virgin Vanilla Colas as Coca Cola replacements. We bought two or three cases as a blow out item at Big Lots. As far as, Mojito goes I have this to add. Three years ago, we went to Cuba from Mexico City. We stayed exactly four days, and I was on a real mission to find REAL Cohibas. Believe me, there are counterfeit stoogie peddlers in Havana looking for gullible tourists. I spent the first day and several hundred dollars securing three boxes of Cohiba Siglo V, as well as some tasty Montecristo Joyitas. Kim was very annoyed so we spent the whole next day visiting museums and buying chatchkees. The food was absolutely fantastic, and we drank too many Daiquiris "Papa Hemingway" at the Floridita. Apparently, Hemingway liked his Daiquiris without sugar and more rum. The recipe I have is as follows: I stayed and played dominos with some regulars until well in the evening when Kim went back to the hotel and I see why Hemingway loved the place. My Spanglish failed me many times after Kim left, but communication problems aside dominos are universal and the cigar smoke wafted around me like drapes for my soul. "Uno mas Habana Clobb Seis Anos, por favor!" I knew to keep repeating that mantra through the night and I would be fine. Kim is a Mojito Lover, and I keep Marti stocked for her at home. In Havana, we were told to go for mojitos at the Bodeguita del Medio. We did and we are glad we did. Their Mojito was as follows: 1 oz fresh Squeeze lime juice I believe it is important to muddle the leaves, sugar and lime juice before adding the ice, rum, and mineral water. I always muddle my mint in juleps, as well, for Bourbon. |