With this in mind, the good people of Havana Club arranged for two highly experienced Cuban gentlemen to tour New Zealand - one a rum production and tasting expert, the other a qualified bartender from the highly respected Cuban bar school Club de Cantineros.
The pair are in New Zealand to teach the country's bartenders about one of the world's premium rum brands and the correct methods of making Cuban cocktails.
In particular, two of the world's favourites, the mojito and the daiquiri.
Queenstown was lucky enough to sample their skills, techniques and knowledge for four hours, hosted by the lovely Miss Tamsin Jenkins at Barmuda.
Bartenders even travelled from Dunedin and Wanaka to learn from the best.
With Debajo having one of New Zealand's largest rum selections and me being a rum fanatic, I was in heaven sipping and talking rum for an afternoon, not to mention having the privilege of hosting the after-dinner party for a room full of rum lovers.
After travelling around New Zealand for three weeks and visiting many a bar along the way, the Havana masters were surprised not to have had a single daiquiri or mojito made in the original style served in Cuba.
It seems that due to bartenders adding their own little touches over the years these cocktails have morphed into very different drinks.
The daiquiri has reverted to the original version served straight up as opposed to finely blended with a dash of maraschino liqueur and the mojito has been tweaked, twisted and tuned so often it was sometimes unrecognisable to them.
So, my inclination will be to ask how you like your mojito or daiquiri and offer a variety of options.
First and foremost you'll be offered the traditional methods but if you prefer muddled limes, crushed ice, brown sugar, strawberries or even avocado please sing out and I'll happily make whatever your heart desires.
This week's recipe is for the traditional mojito.
The name comes from mojo (a Cuban lime seasoning).
It became known as the cocktail with a little mojo.
The traditional mojito is a very simple drink, much more user-friendly than those generally served in New Zealand bars.
Try a classic one like this and if you prefer the modern New Zealand version then just let your friendly bartender know.
I suggest you watch and taste carefully next time you're getting two for one mojitos.
It could be a little too good to be true!Next week, I'll be doing some molecular mixology.
I'll be making a cryogenic cocktail involving carbonation and liquid nitrogen.
Remember, people, it's all about quality not quantity.
Please enjoy drinking responsibly.
For any questions about this or any other cocktails please feel free to email me at jc.debajo@gmail.com
Cheers.
- Jason Clark
The mojito
50ML Havana Club Anejo Blanco (aged white) rum
1 dessertspoon white sugar
30ml fresh lime juice (not muddled limes)
A large mint sprig
Carbonated water
In a tall glass add lime juice and sugar, stir to dissolve.
Add a large mint sprig and carefully crush the stem only! Being careful not to tear the leaves, only bruise.
Fill glass with ice.
Add rum, top with sparkling mineral water and stir.
It should be a balance of refreshing citrus, sweetness, mint and quality white rum.
A golden mojito is made the same way only using gold rum and topped with sparkling wine or Champagne.
Mojitos generally range from $13-$16 if made using quality products.
