The Daiquiri at the Havana Club, straight from the pages of Graham Greene

While in Havana, when I wasn’t drinking Mojitos I could often be found in close proximity to a Daiquiri. I already discussed the Daiquiri in detail here, so there is no need to say too much more. Still, it would be a shame not to share a few observations on how the drink is made in Cuba.

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As mentioned previously, I had an article on the Mojito published in a China bar industry magazine, Drink (??). Drink does not have a website yet, but you can read the article here.

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Street scene outside the famous Bodeguita Del Medio, the little bar that has spent well over half a century promoting itself as the spiritual home of the Mojito

The tropical heat can be a killer, and while in Havana I made sure to stay properly hydrated by drinking lots of Mojitos. This constitutionally prudent habit turned out to have useful side effects, such as affording an excellent opportunity to learn how the Mojito is made in the country of its birth. Little did I know at the time, but the long hours spent lapping up knowledge in stifling barrooms would eventually provide the launching pad for a prestigious writing career with China’s preeminent drinks industry magazine, imaginatively entitled “Drink”. Naturally, I got started by writing about Cuba’s famous export.

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Art Deco meets Neoclassical in the lobby of Havana’s Hotel Nacional

Freely as the rum flows in Havana, the selection is limited. Most rum countries are like this, but Cuba may be unique in the total lack of imports. Even Bacardi is conspicuous only in its absence. No Bacardi is remarkable enough, but even more peculiar is that many Cubans name Bacardi as their favorite rum. More on that curious situation later. . .

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