Let’s Talk about Mixology, Part 32

by Amer A. Vargas

Havano cocktail

For those who like to try new things, you might want to prepare this eye-catching and wonderful cocktail.

During my recent visit to Varadero, Cuba, Paradisus Varadero’s Resident Manager Carlos Martínez-Almoyna shared the following video and suggested we make it known in the MBJ: 

Summarizing the video, this is how it is created.

The following recipe serves 4.

One cigar serves 4-6 (or more, depending on length). Cut the cigar in chunks of about one inch and open/unravel the tobacco so that it is easy to light. Hold the tobacco with a set of tongs and light it. Then place above it, upside down, a lowball glass so that it is impregnated with the tobacco smoke.

Add 3 dashes of Angostura bitters into a shaker, two lemon and two lime twists (after spritzing their citric essential oils), and 1oz of thin honey. Muddle gently with a pestle and then add 4oz of 7-year old Cuban rum. Next add some ice cubes and stir. Strain into the smoke-coated glass and rim with a lemon twist, adding it as garnish.

Enjoy mi amol!