Overview

In this work by Lérida Inés Torres Manso, she begins with a compilation of cocktails in Cuba, differentiating them by type, according to the occasion in which they are tasted, and in which more than 100 Cuban cocktails are described. Cuba, a pivotal player in the cocktail world, made significant contributions to the development of this art. During the era of prohibition in the United States, Americans flocked to Cuba in search of alcohol and the vibrant Cuban bar scene. This influx of visitors sparked a wave of creativity among Havanans, leading to the birth of numerous iconic cocktails. Even the famous American writer, Ernest Hemingway, was captivated by the Cuban cocktail culture, enjoying his Mojito at the Bodeguita del Medio and his Daiquiri at El Floridita Bar, both renowned establishments in Havana during the Republican Cuba era. Although the history of cocktails is not authentically known, and we cannot be sure where they came from, the documented origins of cocktails are far from how we know them today. What continues to be maintained over time is the definition of cocktail: ""a mixture of liqueurs to which other ingredients are usually added."" Delving into the origins of cocktails was not born out of a desire for a refreshing drink but as an exclusively therapeutic remedy. The credit for creating what we now know as 'cocktails' goes to the Benedictine order of the sixteenth century. They brewed herbal spirits for medicinal purposes, marking the birth of cocktails. The cocktails we enjoy today, however, originated in America in the early 1800s. The first known cocktail, the 'Old Fashioned, ' was served at the Pendennis Club in Kentucky in 1881. This marked the beginning of cocktails as a popular way to consume alcoholic beverages in America. In addition to some history, the rum process and the types of alcoholic beverages are described. This topic is broad and impossible to cover, so we hope the reader will delight in it and increase their knowledge about the exciting art of cocktails.

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