AFRI­CAN-CU­BAN COCK­TAILS: THE KING OF MI­XINGS

Excelencias Gourmet - - Barra Abierta -

The so-ca­lled Afri­can-Cu­ban cock­tails con­tain an alcoholic ba­se con­sis­ting of sugarcane li­quor. That “fi­re­wa­ter” that burns down your th­roat and be­ca­me Cu­ba’s first distilled drink, was even­tually ca­lled ma­ta dia­blos or ta­fia.

The or­ga­no­lep­tic fea­tu­res of the­se cock­tails are ba­sed on the study of plants, fruits and ot­her in­gre­dients re­la­ted to the Orishas and to their dis­tin­cti­ve co­lors, gar­ments and of­fe­rings.

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