En blød, frugtig tre år gammel cubansk rom fra Eminente, Ambar Claro er blevet modnet på tidligere whiskyfade for at skabe lag af sprøde røde æbler, hvid peber og ingefær i hele ganen sammen med pære, kamille, vanilje, karamel, muskatnød og valnød, der bliver hængende i afslutningen.
Forarbejdet med 30% aguardientes (cubansk melasse eaux-de-vie) og let rom lagret i minimum 3 år, Ámbar Claro præsenterer aromaer af kamille og vanilje, samt hints af ristede nødder og karamelcreme.
Daiquiri
40 ml Eminente 3y Ambar Claro
20 ml Fresh lime juice
20 ml Simple syrup*
Method
Mix all ingredients in a shaker and shake with ice until there is frost on the outside of the shaker. Double strain into a coupe glass and garnish with a lime wheel.
Mojito
40 ml Eminente 3y Ambar Claro
20 ml Fresh lime juice
20 ml Simple syrup*
10 Mint leaves
Top up Sparkling water
Method
Add rum, lime, sugar, mint and ice to a highball glass. Mix it with a long spoon. Mix it well, but do not break the mint. Top up with sparkling water and garnish with a mint sprig.
Paloma
40 ml Volcan de mi Tierra Blanco
10 ml Fresh lime juice
Top up Grapefruit soda**
Method
Put salt on the rim of a highball glass (optional). Fill the highball glass with ice and pour in the tequila and lime juice. Top up with grapefruit soda and stir with a long spoon or a straw. Garnish with a grapefruit wedge.
Margarita
40 ml Volcan de mi Tierra Blanco
20ml Orange liqueur***
30 ml Fresh lime juice
10ml Simple syrup*
Method
Put salt on the rim of a coupe glass (optional). Mix all ingredients in a shaker and shake with ice until there is frost on the outside of the shaker. Double strain into the coupe glass and garnish with a lime wheel.
*Make simple syrup by mixing 1 kg of sugar with 1 liter of water in a pot and heat until you see bubbles. Turn off the heat and mix until all sugar is
dissolved.
** Three Cents Grapefruit Soda will give the best result.
*** Cointreau, Grand Marnier, Triple Sec or Dry Curacao will work.
