Ernesto from ‘Cuban Cocktails’

This week, we’re spotlighting recipes from Cuban Cocktails: 100 Classic and Modern Drinks by Ravi DeRossi, Jane Danger, and Alla Lapushchik of Cienfuegos (Sterling Epicure), a Cuban rum bar in New York’s East Village. Try making the recipe at home and let us know what you think!

Photograph by Gabi Porter

by Ravi DeRossi, Jane Danger, and Alla Lapushchik

Makes 6 servings
Make in a punch bowl

This punch interprets the Hemingway Daiquiri and adds Fernet Branca, an Italian amaro that provides a bitter, herbal undertone. Making cocktails with Fernet Branca often proves difficult because of its powerful nature, much like this punch’s writerly namesake. 

12 ounces El Dorado 3 year rum
2 ¼ ounces Fernet Branca
1 ½ ounces maraschino
4 ½ ounces simple syrup (see below)
4 ½ ounces lime juice
3 ounces grapefruit juice
6 ounces red wine
Orange, lime, and grapes for garnish

Stir all ingredients except wine with ice cubes in a large pitcher for 20 to 30 seconds. Strain into a punch bowl with 3 large ice cubes. Top with wine, and garnish with orange slices, lime wheels, and grapes.

Makes 1 drink
Serve in a punch glass

2 ounces El Dorado 3 year rum
⅜ ounce Fernet Branca
¼ ounce maraschino
¾ ounce simple syrup (see below)
¾  ounce lime juice
½ ounce grapefruit juice
1 ounce red wine
Orange, lime, and grapes for garnish

Shake all ingredients except red wine with ice, and strain into a punch glass. Float red wine on top using the underside of a teaspoon held just above the drink’s surface. Garnish as above.

2 cups white sugar
2 cups water

Stir in a pan on low heat until they combine. Refrigerated, the mixture will last for three weeks.

Reprinted with permission from Cuban Cocktails: 100 Classic and Modern Drinks 

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