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cuban rose

(4 ratings)
Northwestgal avatar
Recipe by
Vickie Parks
@Northwestgal
Renton, WA

The "Cuban Rose" is an elegant rose-shaded cocktail that dates to the early 20th century, when Bacardi dominated the rum market (and would for most of the century). In fact, a 1934 bartending guide lists the ingredient as 'Bacardi' instead of 'rum'. The emergence of this cocktail also coincides with a time in America when bar patrons' were particularly fascinated with Cuba. And during Prohibition, Cuba was a favorite retreat for those wishing to legally imbibe and for many unemployed bartenders who had few job opportunities in the U.S. due to Prohibition's ban on sales and importing of booze.

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(4 ratings)
yield 1 cocktail (prep time is mostly to chill the glass)
prep time 10 Min
method No-Cook or Other

Ingredients For cuban rose

  • 1 1/2 oz
    white rum (aged dark rum can be used for more depth, but white rum is traditional)
  • 3/4 oz
    orange juice, fresh squeezed preferrred
  • 1 dash
    grenadine syrup
  • 1/2 cup
    ice cubes

How To Make cuban rose

  • 1
    Chill a cocktail glass (or martini glass) for 10 minutes in the freezer.
  • 2
    Place ice in cocktail shaker. Add rum, orange juice and grenadine, and shake vigorously until well blended and cool condensation forms on the outside.
  • 3
    Strain cocktail into chilled cocktail glass, and serve immediately.
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