Friday Night Cocktails: Virtual Cuban Vacation

Jacques Pépin’s Cuban Black Bean Soup
Authentic Cuban recipe
Check out this recipe
Cuban Mojito
The most popular Cuban highball is made with white rum, lime juice, simple syrup, club soda and a sprig of mint.
Check out this recipe
Cuban Mojito

Cuban Black Bean Soup

Jacques Pépin’s Cuban Black Bean Soup

Authentic Cuban recipe
0 from 0 votes
Prep Time 15 mins
Cook Time 2 hrs 30 mins
Course anytime
Cuisine Cuban
Servings 12

Equipment

  • 6 quart Soup pot
  • Blender, food processor or immersion blender.

Ingredients
  

  • 1 LB Black beans-dry
  • 2 Quarts Water
  • 1-1 1/2 Quarts Chicken Stock-we use unsalted
  • 1/2 Cup Rice–white, jasmine, brown. Your choice
  • 1/2 TSP Cumin
  • 1/2 TSP Chili powder
  • 1 TSP Coarse Salt Use less if using table salt.
  • 1 Bunch Cilantro stems/bottoms–Chopped You can not use this if you don't like cilantro, or use LESS.
  • 1-1 1/2 Cups Salsa-I'm using a fresh medium heat You can use canned tomatoes if you don't want to use salsa.
  • 5-6 Cloves Garlic, rough chopped
  • 1 Cup Leeks-chopped–about 1 cup
  • 2 Cups Onion-rough chopped
  • TOPPINGS Sliced banana,Diced sweet onions, fresh Cilantro (from the stems). A dash of vinegar if you want a little acid. diced hard-boiled egg, dash of tabasco, a dash of olive oil. Optional toppings. Use what you want of these.

Instructions
 

  • Pour beans onto a baking sheet to look for stones, etc. Put beans in a strainer and rinse them well with water. Put beans into your cooking pot.
  • Add two quarts of water and 1 quart of chicken stock, cumin powder, chili powder, Stir and bring to a fast boil. Cover and lower heat to low, cook for approximately 1 1/2 hours.
  • Remove lid, add chopped cilantro stems, salsa, garlic, leeks, onion.
    You might need to add more chicken stock or water if it appears TOO thick. 1, 1 1/2 cups. You don't want it to be THICK. Add a pinch of salt, bring this all to a boil. Lower heat to LOW, cover and let cook about an hour. Beans should be completely cooked by now. If not cook a little more but watch so you don't overcook them. Otherwise you'll have mush.
  • Using your blender or food processor take about 2 cups of your soup and blend it until creamy.
    Or if you are using an immersion tool, insert into soup and pulse (on/off) blend for 5-10 seconds to add a creaminess to the soup. You don't want to overdo it though.
  • It's ready. Ladle into your bowls. Top with you choice of any or all of these. Mix it up, try something new.
    Sliced banana,
    Diced sweet onions
    Fresh Cilantro (from the stems)
    A dash of vinegar if you want a little acid.
    Diced hard-boiled egg
    Dash of tabasco
    Dash of Olive oil

Video

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Cuban Mojito

Cuban Mojito

Cuban Mojito

Cuban Mojito

The most popular Cuban highball is made with white rum, lime juice, simple syrup, club soda and a sprig of mint.
0 from 0 votes
Course Drinks

Equipment

  • Highball Glass
  • Muddler
  • Bar Spoon

Ingredients
  

  • 1 sprig Mint entire stock of mint about 3 inches taller than your glass
  • 1 oz Fresh Squeezed Lime Juice
  • ¾ oz Simple Syrup
  • 2 oz White Rum
  • 1 oz Club Soda
  • 3 dashes Angostura Bitters

Instructions
 

  • Add Fresh Squeezed Lime Juice and Simple Syrup to glass
  • Place one long mint stem into glass and muddle the bottom of the mint stem. Do not muddle the leaves.
  • Add rum and angostura and stir.
  • Fill glass with crushed ice and top with club soda.
Tried this recipe?Let us know how it was!

Friday Night Cocktails: Virtual Jamaican Vacation

Jamaican Jerk Chicken
Pretty close to the real deal without leaving home.
Check out this recipe
Mai Tai
This classic Tiki cocktail is a Caribbean Island favorite. Jamaican rum and orgeat elevate this beyond your standard daiquiri. This recipe uses rhum shrubb and is served over crushed ice to tone down the sweetness.
Check out this recipe
Orgeat
Pronounced or-zhaat, with a Z like Zsa Zsa Gabor. This sweet syrup is made from almonds, sugar and rose water is a key ingredient in the Mai Tai.
Check out this recipe
Toasted Almond Milk
Fresh almond milk is very easy to make without any of the additives found in the carton.
Check out this recipe

Mai Tai

Mai Tai

This classic Tiki cocktail is a Caribbean Island favorite. Jamaican rum and orgeat elevate this beyond your standard daiquiri. This recipe uses rhum shrubb and is served over crushed ice to tone down the sweetness.
0 from 0 votes
Servings 1 Cocktail

Equipment

  • Cocktail Shaker
  • Cocktail Strainer
  • Fine Mesh Strainer
  • Snifter

Ingredients
  

  • 1 oz Appleton Estate V/X Rum may substitute with a Dark Rum
  • 1 oz Clement Rhum Blanc Agricole may substitute with a White Rum
  • ¾ oz Clement Creole Shrubb may substitute with Grand Marnier or your favorite orange liqueur
  • ¾ oz Orgeat if you chose you can make your own. Recipe link below.
  • 1 oz Freshly Squeezed Lime Juice
  • 1 dash Angostrua Bitters
  • 1 Garnish: Mint Bouquet

Instructions
 

  • Fill snifter with crush iced.
  • Add all liquors and juice to a cocktail shaker and short shake with three cubes of ice.
  • Double strain into the snifter.
  • Garnish with mint bouquet.

Notes

Keyword creole shrubb, jamaican rum, orgeat, rhum agricole
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Orgeat

Orgeat

Pronounced or-zhaat, with a Z like Zsa Zsa Gabor. This sweet syrup is made from almonds, sugar and rose water is a key ingredient in the Mai Tai.
0 from 0 votes
Course Drinks

Equipment

  • Stainless Sauce Pan

Ingredients
  

  • 200 g Toasted Almond Milk See below for link to recipe
  • 300 g Sugar
  • 3/4 t Cognac
  • 2 t Amaretto
  • 1/8 t Rose Water

Instructions
 

  • Add almond milk and sugar to a sauce pan.
  • Heat on medium high heat, stirring constantly until sugar is melted.
  • Remove from heat and add cognac, amaretto and rose water.
  • Cool and place in a glass bottle or container.
  • Store in refridgerator for up to two weeks.
Tried this recipe?Let us know how it was!