The Real Havana Club

A film written, produced, and directed by cuban exiles living in Miami, Florida.

NOW DISTILLED IN PUERTO RICO.

Forced to leave home, but home never leaves us. Wherever exile takes us, we remain this body made from the red earth of our island— our ribs taken from its montes—its breeze our breaths. We stand with its palmeras.

Don’t tell us we’re not Cuban.

Remaining true to our lucha, we thrive— oily hands fixing broken beauty Pockets filled with the gossamer dew and dust of its sunrises, with the song of its sinsontes and its son nested in our souls.

Don’t tell us we’re not Cuban.

Wherever the world spins us, home remains in us. Its sun still sets in our eyes. We walk , carrying the música of our island, And the amber rum born from it.

Don’t tell me I’m not Cuban.

Or him. Or her. Or them.

Exile, Perseverance and Resurgence

The Arechabala Family started their rum-making business in 1878 in Cuba and first registered the original Havana Club trademark in 1934. It wasn’t long before Havana Club Rum became a beloved and iconic Cuban brand – becoming a favorite amongst locals as well as American and European tourists.

Havana Club

Añejo Blanco

PRODUCTION PROCESS

Distilled and aged in Puerto Rico under the Caribbean sun for 1 year in oak barrels
Aged rums are blended together
The blend is aged for a second period in oak barrels for at least 2 months

TASTING NOTES

A medium-bodied aged white rum
Notes of pineapple and banana, hints of vanilla and oak

1 part HAVANA CLUB® Anejo Blanco Rum
1 part Pineapple juice
Dash of Maraschino Liqueur
Garnish with pineapple leaf and pineapple wedge
Over cubed ice

Havana Club

Añejo Clasico

PRODUCTION PROCESS

Distilled and aged in Puerto Rico under the Caribbean sun for 1-3 years in oak barrels
Aged rums are blended together
The blend is aged for a second period in oak barrels for at least 3 months

TASTING NOTES

Smooth and velvety finish
Notes of apricots and pineapples
Complimented by oaky notes with hints of almond and vanilla

2 parts HAVANA CLUB® Anejo Clasico Rum
.25 parts demerara sugar
.75 parts MARTINI & ROSSI® Rosso Vermouth
.5 parts Cold Brew Coffee
Garnish with lemon twist
Single Ice Rock

HAVANA CLUB U.S.A., CORAL GABLES, FL. PUERTO RICAN RUM – 40% ALC. BY VOL

Havana Club

Cocktail recipe

#131 / 153 in White Rum Cocktails
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#43 / 51 in Vermouth Cocktails

2 Ingredients

3 shots White Rum 3 shots White Rum 13.5 cl White Rum 135 ml White Rum 3 shots White Rum 4.5 oz White Rum
½ shot Vermouth ½ shot Vermouth 2.25 cl Vermouth 22.5 ml Vermouth ½ shot Vermouth 0.75 oz Vermouth

Original
cl
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oz

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Havana club cocktail

It’s no coincidence that so many of today’s world-famous cocktails, like the Mojito, Daiquiri, and Cuba Libre, find their origins in Havana. It has a lot to do with the quality of rum we’re dedicated to producing, and the passion of our local bartenders. Even today, Havana’s title of "cocktail mecca" remains unchallenged, with mixologists from around the world travelling here every two years for the Havana Club International Cocktail Grand Prix: a showcase of the most innovative cocktail trends put into practice, and one of the most coveted prizes for bartenders around the world.

So, what to serve? A classic cocktail, or a more modern twist?

Search result : 156 recipes with (cuban rum (havana club, bacardi. ))

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Top 10 Cocktails

1001 Cocktails - Copyright © 1997-2017

The Havana Club Rum Old Fashioned

There’s often a great debate around the Old Fashioned: rye or bourbon? We say rum – and not just any rum – only perfectly crafted, authentically Cuban rum will do.

Ingredients
- 2 oz. of Havana Club 7 Year Old Rum
- 1 dash of Angostura Bitters
- 1 dash of Orange Bitters
- 1 tsp. of Honey
Stir ingredients well, over ice in a mixing glass, then strain into a chilled rocks glass.

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- Copyright © 2017 Make me a cocktail. All Rights Reserved.
- Enter your email address and we'll send you a free Ebook of cocktail recipes.
  
  As well as receiving weekly updates packed with our latest drink and cocktail related content.
  
  And . done! Awesome.
  
  Your 'Top 50 Cocktails' book is whizzing through the old t'internet as we speak, and should be with you soon.
  
  Havana Club Boomerang Cocktails
  
  Words by: Simon Difford
  
  Photography by: featured bars
  
  El Día del Cantinero (Day of the Bartender) is a Cuban celebratory day which recognises the bartending profession. Held annually on 7th October it originates from the elite of Cuban bartending, El Club de Cantineros.
  
  All around the world cocktail boomerangs were dispatched, and London was no exception. Over the course of the evening Meimi Sanchez, Global Brand Ambassador for Havana Club, lovingly transported delicious libations and personal messages from one bartender to another. She rightly shunned Uber to travel between bars in luxurious vintage Cuban style, in a beautiful 1953 Cadillac (series 62 convertible, for the petrol heads amongst you).
  
  Why boomerang? Beginning in the late 2000s in New York and now a semi-secretive but common practice around the world, this gesture of one bartender making a drink for another in a nearby bar during a busy shift, sometimes with a message, and delivered by a trusted friend or regular guest, is seen as a gesture of goodwill and fellowship. And a fitting way to celebrate El Día del Cantinero.
  
  Jesse Vida, visiting London from BlackTail, New York City, kicked off the Boomerang with an Old-Fashioned riff, which he sent care of Meimi to Daniel Schofield at Coupette.
  
  King Redeye
  
  60 ml Havana Club 7
  
  15 ml Carpano Antica Formula
  
  7.5 ml Galliano Ristretto
  
  1 dash absinthe
  
  1 dash aromatic bitters
  
  Consulate, from Daniel to Geoff at Satan's Whiskers
  
  40 ml Havana Club 7
  
  20 ml sweet vermouth
  
  10 ml fino sherry
  
  5 ml creme de peche
  
  Stir all ingredients with ice and serve.
  
  Garnish with orange zest twist
  
  Satan's Whiskers, London
  
  Right Hand, from Geoff to Rosie at Three Sheets
  
  40 ml Havana Club 7
  
  20 ml sweet vermouth blend
  
  2 dashes Mozart chocolate tincture
  
  Stir all ingredients with ice and serve.
  
  Garnish with a cherry.
  
  Three Sheets, London
  
  Apples and Pears, from Rosie to Tim at Mint Gun Club
  
  35 ml Havana Club 7
  
  25 ml bramley apple cordial
  
  Build over ice in highball glass
  
  Mint Gun Club, London
  
  The Cocktail with no Name, from Tim to Charlotte at Original Sin
  
  Tim couldn't think of a name for his creation, so invites the team at Original Sin come up with a suitable moniker.
  
  50 ml Havana Club 7
  
  10 ml coconut syrup
  
  2.5 ml pineapple cordial
  
  Stir all ingredients with ice and kaffir lime leaf and serve.
  
  Original Sin, London
  
  Assistant, from Charlotte to Taylor at Hawksmoor Spitalfields
  
  25 ml Havana Club 7
  
  20 ml lemon juice
  
  12.5 ml Cointreau
  
  12.5 ml poire william
  
  2 dashes absinthe
  
  Hawksmoor Spitalfields, London
  
  Millionaire, from Taylor to Iain and Kelsey at Trash Tiki
  
  50 ml Havana Club 7
  
  25 ml creme de apricot
  
  Stir all ingredients with ice and serve.
  
  Boomerangs around the world
  
  It wasn't only in London that Havana Club celebrated El Día del Cantinero. Boomerang cocktails were created in 30 countries around the world. Here are just some.
  
  Floridita Especial, Alejandro Bolivar, El Floridita
  
  50 ml Havana Club 7
  
  15 ml Kalhua coffee liqueur
  
  30 ml vermouth rosso
  
  This cocktail is made using a few drops of Essences of Cuba and is served in a Cognac glass.
  
  "Lobo de Mar" / "Sea Wolf" (Bartenders Manual, 1930), Alberto Martinez, 1862 Dry Bar
  
  1.75 oz of Havana Club 7
  
  1.25 oz of sherry wine "fino"
  
  0.25 oz dry curaçao
  
  1 dash Essence of Cuba Aromatic leaf
  
  Globetrotter, Ivan Patruno, Bulk
  
  45 ml Havana Club 7
  
  25 ml Ylang Ylang syrup. (Preparation: sugar syrup 1:1, during the cooking time you put one part of Yilang Yilang essence and lemon peels.)
  
  15 ml fresh lemon juice
  
  Okan cocktail, Okan Ali, Memento bar
  
  50 ml Havana Club 7
  
  30 ml lime juice
  
  10 ml sugar syrup
  
  30 ml white egg
  
  Garnish with orange peel
  
  High Class in Borrowed Shoes, Aliya Lucas, Maple Leaf Lavern
  
  2oz Havana Club 7
  
  1/2 oz agave syrup
  
  1 oz Pineapple juice
  
  3/4 oz Lime juice
  
  3 dashes Cinnamon bitters
  
  Old Fashioned, Chris Grøtvedt, ISM
  
  60 ml Havana Club 7
  
  2 barspoon sugarsyrup
  
  4 dashes Angostura Bitters
  
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  Copyright odd firm of sin 2017. All rights reserved
  
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  HAVANA CLUB
  
  The Havana Club has been a fixture on the Buckhead nightlife scene since itвЂ™s opening in March of 1996. Founded by seasoned entrepreneurs, The Havana Club has garnered a steady following and remained an influence on Buckhead Ave. in Buckhead until itвЂ™s closing in late August 2007 for the Streets of Buckhead project. The revamped Havana Club reopened to the public in December 2009.
  
  The new, 15,000 square-ft venue boasts a custom-designed lighting and sound system, satellite television throughout, cedar-wood humidor stocking rare and exotic cigars, and on-site parking. Recommended by the Buckhead Coalition for three consecutive years: 2005, 2006, and 2007.
  
  No white t-shirts, No tennis shoes, No flip-flops, No work boots, No athletic gear, No excessively baggy clothing, No baseball caps, No shorts
  
  Mojitos
  
  How many mojitos are you making ?
  
  2 teaspoons of white sugar
  
  1 bottle of sparkling water (1L)
  
  1 lime
  
  1 bottle of Havana Club Añejo 3 Años (70cl)
  
  2 mint sprig
  
  4 big ice cube
  
  Mix Sugar and Lime
  
  1 Add two teaspoons of white sugar into a glass and squeeze the juice of half a fresh lime. Stir with a spoon until the sugar is dissolved.
  
  Muddle the mint
  
  2 Tap 2 whole fresh mint sprigs on the back of your hand to release the fragrant aromas. Fold the mint and place in your glass. Gently ‘muddle’ (press) the mint a few times with the end of a wooden spoon.
  
  Mix Havana club,
  
  ice & sparkling water
  
  3 Fill half of the glass with sparkling water and top up with ice. Finally, use your Havana Club 3 Años bottle cap to pour four caps of rum into the glass.
  
  The Havana Club International Cocktail Grand Prix
  
  Cuban classic cocktails have been and still are the finest global ambassadors of modern cocktail making. Combining the best elements of classic Spanish bartending, a vibrant multi-cultural heritage, and exotic Caribbean flavours. Not many drink categories can claim to be at once accessible, timeless, and ultimately adaptable.
  
  2014 Havana Club Grand Prix curator, Anistatia Miller
  
  The Havana Club International Cocktail Grand Prix is an international bartending competition that began in 1996. Since then the competition has taken place every two years in Havana, Cuba, cocktail capital of the world. The Grand Prix is organized by Havana Club International, with the support of the Asociación de Cantineros de Cuba.
  
  The competition’s reputation has grown over the years, becoming one of the most important and prestigious competitions for bartenders all over the world, drawing in top talent from over 30 different countries. After pre-qualifying in national competitions, the finalists gather in Havana for the final stage of the competition.
  
  2014 will see the introduction of the Cantineros Jam Session, which will see the competitors being judged by their Cuban peers with the intention of making the competition more inclusive for Cuban cantineros.
  
  Competitors are permitted to bring their own barware and tools. Each competitor has 10 minutes to prepare three original cocktails. The first cocktail must use Havana Club rum as its base and the second must use Havana Añejo 7 Años. The third cocktail must be a reinvention of a classic Cuban rum cocktail. While preparing their drinks the participants must be able to hold a conversation and multi-task.
  
  The bartenders are judged out of 250 points: 150 points for the three cocktails based on the appearance, aroma, taste, finish and balance of the drink, and another possible 100 points for the technical skill, knowledge, innovative thinking, creativity, communication skills and overall image of the bartender. The final three competitors have 15 minutes to prepare the same three drinks, plus an additional drink that will test their creativity using secret ingredients given to them at the last minute.
  
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