It’s been a crazy, distracted-from-fishing week around our camp of late, though I have to admit when I heard yesterday that El Presidente had ‘normalized’ diplomatic relations with Cuba, the first thing I thought of was white sand flats and Cuban bonefish.
[Commentary on Cuba was as freely flowing as rum in the Caribbean yesterday and this morning; predictably opinions range all across the spectrum. A chat yesterday with a fisher friend retired from the diplomatic corps astutely reminded that while there are lots of warm fuzzies being spoken about the move, the Castros have ruled with an iron fist and the economic maelstroms in Russia and Venezuela play into today’s Cuba story as well. His last comment on the issue before we talked mayflies on the Firehole – “always peek behind the curtain, my friend.”]
Even Outside magazine chimed in last night to remind us not to pack the bags just yet as only Congress can change the Cuban travel restriction, covered under the Cuba embargo law.
What the hell, Cuba is still on our Caribbean short list for fishing destinations, and we can wait a bit longer to get there.
In honor of Cuba now being raised in the collective consciousness of fly fishers everywhere to what-the-hell-this-might-actually-work destination, it’s time for a Cuba Libre.
A friend who makes his living behind the bar shared three tricks to elevate your Cuba Libre. First, muddle one of the spent lime shells in the bottom of the glass before adding anything else – it releases some of the bitter oils in the rind and adds depth of flavor.
Second, while the traditional recipe calls for white rum, this is good with a golden rum and he thinks even great with a darker riserva rum. Finally, the Mexican version of Coca-cola (in its sugary glory) takes you back to the Cuba Libre’s early days.
2 ounces rum (see rum note above)
1 lime
Coca-cola
Squeeze and muddle. Halve the lime, squeezing both into a Collins glass. Before adding ice and the other goods, drop in one of the spent lime shells and muddle to release some of the bitter oils.
Pour. Add 2 or 3 ice cubes, pour the rum in and top with the cola; stir gently.
Enjoy.
