Cuban culture comes to Europe, recognising a rum deal, and Barcelona’s latest hot spot
Text Tabitha Lasley
The Latin quarter
Whether it’s fiery food, hot music or crackling cocktails, Floridita is bringing the best of Cuban culture to Europe
Named for the legendary Havana bar El Floridita, where Ernest Hemingway would famously drink his daiquiri, Floridita has been serving up the best of Cuban culture for more than two years now. Floridita’s menu borrows from modern Cuban cuisine, with dishes like Stuffed Piquillo Peppers with soft cheese and anchovies, and Snapper Cerviche with coconut and lime. Cocktails run the gamut from timeless classics like the daiquiri, to contemporary creations like the Apple Tea Mojito. Music comes courtesy of live Latin bands – Floridita’s roll call includes famous names like Eliades Ochoa from the Buena Vista Social Club.
And having brought a little slice of Cuba to London, Floridita is taking its very particular brand of Latin spirit to Madrid and Moscow. Housed in the grand Tolstoy printing building, Floridita Moscow (Old Arbat Moscow, tel. +7 495 241 3916) is spread over three floors, encompassing a restaurant, a brasserie and a bar, while Floridita Madrid (Calle Diego de León Madrid, tel. +34 662 176 999) takes centre stage at the city’s Golden Circle in Serrano. And despite each city having its own distinct cocktail culture, head barman Richard Woods does not envisage such a successful British franchise having any problems translating.
“Obviously you need to take into account that the clientele in each country will have their own tastes. In Moscow the cocktail culture is very young, and tart flavours tend to be an acquired taste. In Madrid they like their drinks quite sweet. So you need to make these adjustments while maintaining the integrity of the cocktail.”
Sweet-toothed sippers should try Richard’s Russian specials: The Trotsky: Reposado tequila shaken with orange liqueur, cranberry juice and lime, served in a salt rimmed glass. Russian Spring Punch: Vodka shaken with blackberry and raspberry liqueurs, lemon, sugar cane syrup and champagne.
Cocktail corner
A rum do
Arguably the most versatile spirit in the world, rum can be drunk as a digestif, enjoyed with a cigar, or used as the base in a cocktail. It can be white, aged, spiced or flavoured, and there’s a huge diversity in flavour. And with the increasing popularity of rum tasting classes, it seems that more and more people are eager to learn about it. But in the absence of a trained mixologist to guide you, what do you look for when tasting rum?
1) Look Generally, the older a rum is, the darker it will be. Rum that has spent a long time in wood casks will be a rich amber colour, or even mahogany. And look at the lines of liquid that appear when you tip the rum against the glass (known as the ‘legs’). The thicker the legs, the more full bodied the rum.
2) Smell Take a deep sniff. What can you smell? Don’t be afraid to say whatever comes into your head – there are no right or wrong answers. Vanilla, nutmeg, toffee, wood and even pine resin can make an appearance.
3) Taste Don’t swallow straight away – hold the rum in your mouth. Does it feel light or heavy? Are the sweet and dry elements properly balanced? Add some water – what does that do to the taste?
4) Enjoy One of the best ways to enjoy rum is with chocolate. Sweet milk chocolates complement the younger rums, while dark, bitter chocolate is good with some of the older ones.
One to watch
Dostrece
(Calle Carme 40 Barcelona, tel. +34 93 301 7306)
Hotly tipped as the only bar to be in this spring, Dostrece has swiftly found favour with Barcelona’s cognoscenti thanks to its eclectic music policy, low lighting and fantastic cocktails. Eat Spicy Mexican tapas like spiced cod with beans and citrus salad. Drink Try the Vanilla Choclatini – Absolut vodka blended with crème de cacao and Noilly Prat Clientele A glamorous metropolitan crowd – dress up rather than down. Music An unexpected mix of jazz, blues, flamenco and folk.
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