101 Best New Cocktails: La Corona de Cuba by Jamie Jones, Cocktail & Spirits Initiative, Chester, UK.
Adapted from a recipe by Jamie Jones, Cocktail & Spirits Initiative, Chester, UK.
“This is my Bacardi Legacy drink for the 2012 Legacy final. My drink is called La Corona de Cuba, The Crown of Cuba, and each ingredient represents a part of Cuba or its culture: the smokiness of the Laphraoig represents the cigars of Cuba; the earthy notes of coriander are the earth and ground the Cubans are so proud of; the chocolate bitters represent the Mulata aspect, Cuba being a living cocktail of cultures in its own right; and the base being a Daiquiri made with lemon juice instead of lime. The inspiration for my drink came from one Eddie Woelke. Eddie was awarded the title La Corona by Bacardi in the late 1930s for being the first person to sell over 1 million Bacardi drinks. As a pioneer and creator of some classic cocktails, I wish to leave my Legacy too.” Jamie Jones.
60 ml (2 oz) Bacardi Carta Blanca rum
3 coriander sprigs (AKA cilantro)
25 ml (.83 oz) Sherbet*
7.5 ml (.25 oz) Laphroaig scotch whisky
1 egg white
1 coriander sprig, as garnish
5 to 6 dashes Mozart Chocolate bitters, as garnish
Dry- shake, then add ice. Hard-shake for 15 seconds and double-strain into a chilled coupette. Spank the coriander sprig, pluck a leaf, and add as garnish; dash the bitters on the foam.
*Sherbet: If you think of sherbet as a frozen dessert, you must be an American. According to Jamie, in the UK, it’s sour sugar powder. You can make it in bulk, if you wish—just use 2 parts sugar to 1 part lemon juice.
gaz sez: Be very careful with the Laphroaig in this drink—it can take over the whole glass if you’re not very careful with it. However, if you make La Corona de Cuba judiciously, you’ll be sipping an incredibly well-balanced cocktail. The coriander adds a fabulous dimension, too. I don’t have a clue as to how Jamie came up with this list of ingredients, but he did a darned fine job.
This is one of 2012’s 101 Best New Cocktails.
Click HERE to submit your recipe for a chance to be included in next year’s list.
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Click HERE to order the Annual Manual for Bartenders: 2012.
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