La Cubanita Recipe
eminente ambar claro 3yo rum, pάouλç • strawberries, pо укρέɩлput pink grapefruit dark and stormy
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Ingredients
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Cocktail Base
Dark & Stormy Finish
Garnish
Method
Prepare Fruit Purée
Make strawberry purée
Hull and roughly chop 3–4 medium strawberries. Place in a blender or small food processor with 0.25 oz of the simple syrup and blitz until smooth. If necessary, press through a fine mesh strainer to remove seeds and obtain a silky purée. Measure 0.75 oz for the cocktail and refrigerate the remainder for another use.
Mix the Cocktail
Add the rum, pink grapefruit juice, strawberry purée, lime juice and remaining simple syrup to a cocktail shaker.
Add a large handful of ice (enough to fill the shaker about two-thirds) and shake vigorously for 12–15 seconds, until the shaker is cold to the touch and slightly frosty.
Fill a highball or Collins glass with crushed ice (about 1 cup).
Strain the shaken mixture over the crushed ice, leaving room at the top for the ginger beer.
Finish & Garnish
Carefully top the cocktail with 3 oz ginger beer to create a light 'Dark & Stormy' fizz. If you want extra ginger intensity, stir in the freshly grated ginger (about 1/4 tsp) into the cocktail before topping with ginger beer.
Garnish with the halved strawberry on the rim and slide a thin pink grapefruit wheel onto the glass. Optionally express a grapefruit peel over the drink to add aromatic oils.
Serve with a short stirring straw so the drinker can lift and combine the ginger beer with the rum/strawberry/grapefruit base as they prefer.