Cocktail Time In Cuba

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Between late 1800s and the 1950s, international cocktail culture experience great strides in its development. America's Golden Age of the Cocktail is widely recognised. Only recently, the European Golden Age has been defined. Now, drinks historians Anistatia Miller and Jared Brown explore Cuba's Golden Age of Cocktails with a journey through the environment that  sparked the amazing development of classic Cuban cocktails, dispelling the myths that surround their origins and proving the extent of their influence on bar culture around the globe

Cocktail historians Jared Brown & Anistatia Miller

 

 

CUBAN COCKTAILS by drinks historians Anistatia Miller and Jared Brown sheds new light on Cuba's Golden Age of Cocktails—from the 1890s through the 1950s—and its global impact on mixed drinks and the bartending profession.

Rather than simply presenting recipes, this sequel to their 2009 book CUBA: THE LEGEND OF RUM, delves deep into the history of cocktail culture in Havana, into the lives of the bartenders, saloon owners, and their customers as well.

Containing over 160 recipes, authors Miller and Brown spent 8 years gathering their information through personal interviews as well as the public archives and news sources in 5 countries to disclose surprising new details about the origins of classics such as Mojito, Daiquiri, Cuba Libre, Presidente, and Pina Colada.

What inside?
Part One, titled A GOLDEN RECIPE FOR A GOLDEN AGE, introduces the key influencers who helped shape the Cuban cocktail tradition, hailing from France, Spain, Britain, and the United States. Once the perfect blend was achieved in style, execution, and taste, the chapter narrates how Cuban cantineros adapted and made a bartending tradition that is wholly and perfectly Cuban. The section ends with the stories of how Cuban cocktail making spread around the world thanks to the godfathers of Tiki and a Cuban-born barman who shaped the bartending industry in Spain.

Part Two, A MULTI-COLOURED FABRIC delivers newly-discovered research into the influences and origins of not only the Cuba Libre, the Daiquiri, the Mojito, and the Pina Coalda, but delivers a roster of other Cuban-born cocktails that deserve to be discovered.

With over 160 recipes and ground-breaking information about the history of this eternally popular cocktail cuisine, CUBAN COCKTAILS by Anistatia Miller and Jared Brown is required reading for anyone who wants to understand the passion and complexity of this living tradition of Cuban cultural, Cuban Cocktails opens a whole new world of understanding into this artistic profession and its creations.

 

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