The Cuban Balance
Alexis Taoufiq
This cocktail is a derivative of a Daïquiri, a famous Cuban cocktail.
I created The Cuban Balance for the 2014 Havana Grand Prix, a competition recognized both for the freedom of creation and expression given to bartenders and for its international dimension, offering the possibility of access to a final bringing together winners from all over the world.
RECIPE
Prepare in a shaker and serve in a coupette
METHOD OF PREPARATION
I created The Cuban Balance for the 2014 Havana Grand Prix, a competition recognized both for the freedom of creation and expression given to bartenders and for its international dimension, offering the possibility of access to a final bringing together winners from all over the world.
RECIPE
Prepare in a shaker and serve in a coupette
- 1.5 oz (40 ml) of white rum (preferably a light rum like Havana 3 years)
- 1 oz (30 ml) lime juice
- 1 oz (30 ml) Amaretto reduction (see recipe)
- 0.25 oz (10 ml) apple brandy
- 1 dash of peach bitters
METHOD OF PREPARATION
- Add all ingredients into a shaker
- Fill the shaker 3/4 full with ice.
- Stir
- Strain into a cocktail glass using an ice strainer and a pulp strainer.
- Decorate with a squeeze of orange zest and a brandy cherry.
AMARETTO REDUCTION:
In a saucepan add 500ml of amaretto, then reduce over low heat until you get 250ml. Let cool and Abracadabra your amaretto reduction is ready to make a succulent Cuban balance.