The ‘Cubanisima” captures the vibrancy and electricity in atmosphere that made cocktail parties at the legendary Mezzanine Bar at Bacardi’s old art deco Havana headquarters so exciting.
The cocktail recipe uses a combination of citrus fruits to create a complex starting point for his cocktail, sweetened with homemade natural fruit syrups of pineapple and pomegranate; small additions of italian vermouth and orange curacao provide richness and spice elements and a large measure of Bacardi Superior is the perfect base spirit with its subtle vanilla profile. This awesome cocktail is from the award winning Robert Wood from The Edgbaston Hotel.
- 45ml Bacardi Superior
- 10ml Martini & Rossi Vermouth Rosso
- 10ml Pierre Ferrand
- Dry Orange Curaçao
- 25ml Cuban Citrus
- 5ml Pomegranate Grenadine
- 5ml Pineapple Sherbet
Add all ingredients to cocktail shaker, add cubed ice (bigger is better) and shake it really hard!! Strain into a pre-chilled ‘Art Deco’ cocktail coupe and garnish with a Luxardo Marasca cherry.