Sazerac In La Havana Recipe

Peel one ripe plantain and chop into 1/2-inch slices.

In a small saucepan, combine chopped plantain and 1/2 cup water. Bring to a gentle simmer over medium-low heat and cook, stirring occasionally, until plantain is very soft and starting to break down, about 8–10 minutes.

Add 1/2 cup granulated sugar to the saucepan and stir until dissolved. Continue to simmer gently for 3–4 minutes to meld flavors. Do not boil vigorously.

Remove from heat and let cool slightly (5–10 minutes). Using a fine mesh strainer or chinois, press the mixture to extract liquid into a bowl. Discard solids (or reserve for another use).

Optional: stir in 1/2 tsp fresh lime juice to brighten the syrup. Chill before using. This yields roughly 5–6 oz syrup; refrigerate up to 2 weeks.

Prepare glass

Chill an old-fashioned glass by filling it with ice water while you assemble the cocktail.

If using the overproof rum rinse: discard the ice water from the chilled glass, add 0.25 oz overproof rum, swirl to coat the interior, then discard any excess (or pour out most, leaving a thin film). This mimics the classic Sazerac absinthe rinse with a rum-forward Cuban twist.

In a mixing glass, combine 2 oz Diplomático Exclusiva rum, 0.5 oz Platano Maduro syrup, 0.25 oz simple syrup, 0.25 oz fresh lemon juice, 3 dashes El Guapo Cuban bitters and 1 dash Angostura bitters (if using).

Add plenty of ice to the mixing glass and stir briskly for 20–30 seconds until well-chilled and properly diluted (about 10–15% dilution).

Discard any remaining rinse in the chilled serving glass if present. Place a large clear ice cube in the serving glass.

Strain the stirred cocktail from the mixing glass into the prepared serving glass over the large ice cube.

Express a lemon twist over the drink to release oils, wipe the rim with the twist and drop it into the glass as garnish.

Serve immediately.