ENJOY YOUR DINNER!

YOUR DRINKS

MARIPOSA BLANCA

Notes

The Mariposa Blanca, or Jasmine Butterfly, is the national flower of Cuba. This cocktail is inspired by the Cuban classic Canchánchara, rumoured to have been invented during the Ten Year War (1868-1878) in Trinidad, Cuba, and considered the “grand-daddy” of the Daiquiri.

METHOD

Fill a glass (tumbler) with ice and pour the drink over the ice. If available, garnish with edible flowers, a lime chip, or a fresh lime wedge. Alternatively, for a slightly dryer, refreshing experience, serve in a highball glass over ice with a top of soda, or go “Royale” and serve with a top of Champagne in a wine glass over ice, or in a champagne flute “straight up”.

Ingredients
  • Eminente Rum
  • Fresh Lime Juice
  • Honey
  • Cherry Eau de Vie
  • For additional depth this co tail adds Jasmine Tea, Lemon Sherbet and PX Sherry

TUMBAO

Notes

Named after Celia Cruz’s fantastic song “La Negra Tiene Tumbao”, and Tumbao representing the typical Cuban conga / bass rhythm. This cocktail is a twist on the Cuban classic Piña Colada.

METHOD

Fill approx. 10cl per drink in the shaker and mix for a few seconds to create a foamy top. Fill a glass with ice and pour the drink over the ice. If available, garnish with lime chips, dehydrated pineapple, or a fresh lime or pineapple wedge.

Ingredients
  • Eminente Rum
  • Fresh Pineapple Juice
  • Lime
  • Coconut Water
  • Pandan
  • Kola Nut

Café Cubano

Notes

At the core of the DNA of this drink is another Cuban classic, the“El Presidente”, created in the early 1900s, that combines rum, vermouth and orange. We added coffee to bring in another Cuban staple.

METHOD

Fill approx. 6-8cl per drink (dependent on the size of the glass) in the mixer tin and mix for a few seconds to create a foamy top. Pour the drink in a small coupe, a classic (small) Martini glass or a Nick & Nora glass. You can enjoy as is or garnish with just a little grated dark chocolate.

Ingredients
  • Eminente Rum
  • Espresso
  • Rum-based Orange Liqueur
  • Falernum
  • Chocolate

Enjoy Eminente responsibly

YOUR FOOD

Ropa vieja con christianos i moros

Notes

Like many great parts of Cuban culture, ropa vieja started life in Spain. Its name literally translates to ‘old clothes’ and the story goes that a penniless old man once shredded and cooked his own clothes because he could not afford food for his family.
He prayed over the bubbling concoction and a miracle occurred, turning the mixture into a tasty, rich meat stew.
Now, we’re not totally sure that this story is absolute fact but it’s wonderful nonetheless. What we do know is that the recipe for ropa vieja is over 500 years old and originated with the Sephardic Jews in the Iberian peninsula of Spain. Because cooking was not allowed on the Sabbath, the Sephardi would slow-cook a hearty stew the night before.

METHOD

What you need for 4 portions: Foodbox, 4 plates, one big plate, pan, pot, oil

  1. Take a pan and a pot
  2. Pour water in your pot
  3. Place pot and Pan on your stove
  4. Bring the water in the pot to a simmer (not boiling)
  5. Pour some oil into the pan and heat it up to a medium heat
  6. Place all food bags except the bananas into the simmering water so that they are covered with water
  7. After 5 Minutes take out all the bags
  8. Cut the rice bag and bean bag open and pour into the medium hot pan
  9. Fry the rice and beans for 1 minute
  10. Place rice and beans onto the big plate
  11. Pour some more oil into the pan and bring it to a high heat
  12. Take the ropa vejia bag (pulled beef and vegetables) cut it open and divide it on the 4 plates
  13. Take the meat out of the bag and put it into the hot pan
  14. Roast for 30 seconds each side
  15. Cut it into to stripes and place them on top of the ropa vieja
Ingredients
  • Flanksteak
  • Yucapalmroot
  • Plantain
  • Cuban Rice
  • Black Beans

Cuban pLANTAIN with Eminente chocolate sauce

METHOD
  1. Pre-Heat your oven to 200 °C
  2. Fill a Pot with some water (not higher than your chocholate glasses)
  3. Bring the water to a simmer
  4. Take a pan, put in some oil and heat it up
  5. Put bananas into the pan and fry them for 1 minute
  6. Put bananas into the oven for 15-20 Minutes at 200 °C (keep an eye on them so they don´t turn too dark)
  7. Open the chocolate jars
  8. Place your open chocolate jars into the simmering water until the chocolate is melted (approx. 20 minutes)
  9. Take out the bananas and place them onto plates
  10. Pour chocolate sauce over the bananas
  11. The more sauce you use the sweeter your desert
Ingredients
  • Plantain
  • Chocolate Sauce with Eminente

Enjoy your Cuban Dinner

YOUR sound

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