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Cuban Cooler
Are there specific bar tools for garnishing?
MOREGarnishing tools include peelers for citrus twists, zesters for adding aromatic citrus oils, and specialized tools for creating fruit twists or decorative garnishes. These tools enhance the visual appeal of cocktails.
Cuban Cooler
Low ABV ( less than 15% ),Light and refreshing.
*Note that dilution and other factors like type and temperature of ice are not considered in this upfront calculation.
Try this cocktail with Cuban roast pork or tostones
Citrusy, rum-based, and refreshing
- White Rum 6 cl
- Ginger Ale 15 cl
highball glass
cuban cooler is a popular Rum cocktail containing a combinations of White Rum,Ginger Ale .Served using highball glassCuban Cooler Ingredients
White Rum,Ginger Ale,
Cuban Cooler Recipe
Add rum to a glass with ice and fill with ginger ale.
White Rum
In the making of Rum, the produce of the fermentation and distillation process of molasses is a transparent spirit, which is then aged in vats or barrels and the end result of the ageing is Rum.
White Rum differs from Dark Rum in this process of ageing, while to produce a Dark Rum, the distillate is aged in a large charred oak barrel, White Rum is aged in big stainless still barrels.
There are no legal categorisatoin of Rums and it\'s just a matter of practice that dark rum is used in cooking or is drunk straight or with a Cola , white rums are mostly used in cocktails.Ginger Ale
Ginger Ale is a non-alcoholic carbonated soft drink with a distinct ginger flavour. it is drank on its own and as a mixer. There are two types of Ginger Ale, the classic Golden developed by Irish Doctor Thomas Joseph Cantrell, and the dry pale style with milder flavours. by John McLaughlin of Canada.
Traditional Ginger Ale is fermented using ginger, yeast (or ginger bug), water, sugar and other flavourings. Sugar is added to speed up fermentation since Ginger's sugar content is lower than needed for fermentation. In classic Ginger Ale the carbonation is not artificial but comes from the fermentation of sugar by yeast into ethanol and carbon dioxide.
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