Howie Fenton’s “receta” for the “Blue Star Cuba Libre”

 

Photo: Sugar cane fields near Maracay – future Cacique.

 

Ingredients: Dark rum, preferably Cacique

Gin (any brand)

Cola (whatever you like, although you have to be a sicko to like it with diet cola)

Angostura bitters

Lime

Glass (whatever size you like)

Ice

Fill the glass with ice. Add rum, as strong as you like. And for the secret ingredient that takes it to another level -- add gin (approximately half the amount of rum, but again, experiment until you find what works for YOU. Experimenting is half the fun.) Then add a few drops of bitters and a wedge of lime, stir (don't shake). Get into a chinchorro o hamaca. Sip and relax.

I find that it takes me to another plateau real fast - after 1 tall glass - but then I can have more and stay at approximately that same level, which is a nice place to be.

History: While working on Joe Arington's sailboat in Puerto La Cruz, we'd end the day by going to the Club at the marina where the boat was docked and have a few, tu sabes. We noticed that the Cuba Libres (and for that matter, sangria too) were extra special at the Club when a certain part-time bartender was there. So we talked with the bartender and watched him and learned his recipe. We also learned that the bartender was the live-in caretaker and steward on another boat (a stink pot - a huge motor boat) at the marina, The Blue Star (it actually had an English name). The owner of The Blue Star was a Spaniard. Like all Spaniards, as I learned years later on a trip to Spain, he liked his Cuba Libres with gin instead of rum. The steward, being Venezuelan and living in the land of rum, had a problem with that, we surmised, and came up with the perfect compromise formula, which we then named The Blue Star because we couldn't remember the steward's name.

Que te viaje bien. Enjoy.