“Just keep writing, sweetheart.”
This phrase was repeated throughout my life, but especially
during the last few years, when I enjoyed the privilege of spending a lot
of time with my dad. Now, after a bit more than half a year, I return to the site that chronicled our last trip together just two weeks before he passed away. Because it was an honor flight honoring fellow WWII veterans, as well as Korean Vets, Memorial Day seems like the perfect time for remembrance and honor.
Another favorite saying of my dad’s was, “Food is love!” And
those of you who knew Tony, recognize that this sentiment was behind the driving
force of our many dinners and fiestas.
Yes, food is hugely important, but, as I've often done, I’m bringing cocktails into that mix! So here, mis amigos,
is my first 2017 blog, written in honor of my dad, Anthony Gargagliano, who also urged me to travel, travel, travel...
The place: Havana, Cuba
The time: April 2017
The cocktail: The Cubanito, or the Cuban Bloody Mary
Maybe it’s because O’Reilly 304 shares its name with its
street address—like my ol’ Mambo 64. Or maybe it’s because wandering around Old
Havana makes one thirsty. But whatever the case, I found myself, after spending
the day at nearby Santa Maria beach, wanting to explore something beyond
mojitos and daiquiris. O’Reilly 304 fue perfecto!
First of all, Havana Vieja had me delighted even before I
set foot there; O’Reilly 304 was no different. The encantador (charming) staff
and ambiente—despite the Tony Soprano
reading a newspaper painting above the bar—reminded me of why I loved Havana.
After a brief discussion with the bartender, and a “tour” of the bar menu, I opted for a Cubanito, which
is a kind of Cuban Bloody Mary. If
you’re a fan of this ideal brunch drink (and hangover cure), I encourage you to try its Mexican
cousins (click on the names to get to the recipes!) the Bloody María, a which I wrote about for LoHud
a few years ago, as well as Sangrita,
which I also wrote about for LoHud! Please know that if you or family members don't imbibe, you can always keep out the rum.
So, here, my friends, below the pictures, is the Cuban version of this brunch
classic!
I hope you’ll enjoy it—and please do let me know.
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| Bartender Encantador Starting the Cubanito. (My dad's tocayo relaxing behind him!) |
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| He lights rosemary--for fragrance, and his special touch! |
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| El Cubanito--ready to be sipped! |
El Cubanito—Cuban Bloody Mary
This is my simple home-adapted variation of the Cubanito I tried at
O’Reilly 304, pictured here!
Serves 1
Lime segment (for rimming), plus a lime cut into quarters
Coarse salt for rimming, and also to taste
1/2 cup ice
1/2 ounces light rum (Havana Club Añejo 3)
5 ounces tomato juice
1 teaspoon Worcestershire
sauce
1 dash hot sauce, or to taste and/or fresh-diced jalapeño (Have fun with your spice! You can add a variety here--)
Parsley leaves, plus additional for garnish (optional)
Pickled jalapeño, for garnish (optional)
Tomato slice for garnish (optional)
Rosemary, for garnish (optional)
Rim your glass--or jar as done in the picture--with a lime, and roll into salt to coat.
Rim your glass--or jar as done in the picture--with a lime, and roll into salt to coat.
Muddle your limes in the bottom of the glass. Add the ice, rum, tomato juice, Worcestershire sauce, and hot sauce (or jalapeño).
Add your garnishes, and a colorful straw (to stir with, too!), taste, adjust, and serve.
