Saveur reconstructed this recipe for the Cuba Kola, based on the one served at Ray Buhen’s long-running Tiki-Ti restaurant in LA. It’s a refreshing, straightforward tiki drink with a touch of added mystery from the anise liqueur.
Overproof Demerara rum can be difficult to find. The classic choice is Lemon Hart, but it has recently undergone a reformulation and for a time appeared to disappear from the market entirely. Hamilton 151 is a good substitute.
Saveur recommends a dark Jamaican rum. Jamaican rums tend to be more interesting and aromatic, and are a good choice for complex tropical cocktails where a more neutral rum flavor might be lost among all the other strongly-flavored ingredients.
- 1½ parts Overproof aged rum
- 1 part Dark rum
- 2 parts Lime juice
- 1 part Orange juice
- 1 part Honey syrup
- 6 dashes Anise liqueur
- 1 dash Aromatic bitters
Shake all ingredients with ice. Strain into an ice-filled short glass and garnish with a pineapple wedge and a cherry.
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- Cuba Kola from Saveur magazine