If you had been a fly on the wall here at Eat Jackson a few weeks ago, you would have heard our team buzzing on a Saturday morning about the in’s and out’s of a (very theoretical) culinary work trip to Cuba. Because, we all want to go, that’s why. The slow roasted pork, the rare island fruits, hand pressed empanadas and their rich tres leches cake and flan among others… And the mojitos.
Famous for their rum drinks and their status as a functioning time capsule reminiscent of an Ernest Hemingway novel, Cuban culture and cooking techniques are accessible as never before in my lifetime… which leads a bunch of food writers to be rightly captivated by such an opportunity.
In the meantime, we’re left to nurture our curiosity by studying the art of rum cocktails from abroad – which brings me to this week’s featured cocktail.
Rum has many good uses beyond the trusty mojito, as we’ve already explored in our prior two French inspired cocktail recipes featuring the newly released Charboneau Gold Rum, the “Batiste” and French 76 inspired “Airmail.”
This week, however, we’re going to turn our hearts southward toward the islands, the home of rum and the simple, perfect way to take a mind trip to Earnest Hemingway-land, the Tonic Cubano.
Mitchell Earrey, our resident mixology expert, reminds us, “Tonic isn’t just for vodka or gin! The Tonic Cubano is mojito meets gin and tonic.”
He continues, “The sweetness from the mint is balanced by the subtle bitterness of tonic, but the aged rum is the focal point of this cocktail recipe. Charboneau Gold Rum displays notes of orange spice cake that intermingle with hints of honeycomb, banana chips, and coconut water. Cheers!”
- 1.5 oz. Charboneau Gold Rum
- 1 slice of lime
- 2 mint sprigs
- 5 oz. tonic
- In a rocks glass, muddle one mint sprig and the lime slice.
- Add rum and ice, then top off with tonic.
- Garnish with remaining mint sprig and enjoy!
>> What’s your favorite rum cocktail from this series? Share it on social media and tag Eat Jackson!