CUBA LIBRE
The Cuba Libre perfectly captures the independent spirit of BACARDÍ. Mix BACARDÍ Carta Oro rum with cola and lime juice in a highball glass. Finish with a lime wedge and drink a toast to freedom.
Provided by Bacardi
Categories cocktail
Number Of Ingredients 3
Steps:
- Fill a highball glass with ice. Then squeeze 2 lime wedges over the ice and drop them into the glass.
- Pour in the BACARDÍ Carta Oro rum followed by chilled cola.
- Give it all a gentle stir.
- Garnish with lime.
HOW TO MAKE A CLASSIC CUBA LIBRE COCKTAIL
Steps:
- Gather the ingredients.
- Add the lime juice into a collins or highball glass .
- Fill with ice cubes and pour the rum into the glass.
- Fill with the cola and gently stir.
Nutrition Facts : Calories 184 kcal, Carbohydrate 14 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 5 mg, Sugar 12 g, Fat 0 g, ServingSize 1 cocktail (1 serving), UnsaturatedFat 0 g
CUBA LIBRE
The Cuba Libre was made popular by U.S. soldiers to celebrate their victory in the Spanish-American War. It was "more than just a cocktail," says Karl Franz Williams. "It was a cry for freedom."
Provided by Karl Franz Williams
Categories beverage
Time 5m
Yield 1 serving
Number Of Ingredients 4
Steps:
- In a tall serving glass, add ice cubes, then squeeze the juice from 2 lime wedges and drop them into the glass. Add the rum, then the Coca Cola. Stir, garnish with the remaining lime wedge, and serve.
CLASSIC CUBA LIBRE
Does it get any easier than this? It's rum and a cola beverage with a splash of lime.
Provided by c-biskit
Categories Drinks Recipes Cocktail Recipes Rum Drinks Recipes
Time 5m
Yield 1
Number Of Ingredients 4
Steps:
- Fill a 12-ounce glass with ice cubes. Pour the rum and cola beverage into the glass. Stir in the lime juice, and serve.
Nutrition Facts : Calories 187 calories, Carbohydrate 15.5 g, Cholesterol 0 mg, Fat 0 g, Fiber 0.1 g, Protein 0.1 g, SaturatedFat 0 g, Sodium 6.1 mg, Sugar 13.4 g
THE GOOD GIRL CEVICHE MARTINI
Provided by Food Network
Categories appetizer
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Make sure the fish is super cold (this makes it easier to cut!) and dice it into bite-sized pieces. Put the fish and all of the remaining ingredients in a plastic container with a lid and shake it! Make sure the fish gets an even coating of lime juice because this is what will "cook" them. Put the container in the refrigerator for at least 1 hour. Serve in martini glasses.
CUBA LIBRE
A classic Cuban cocktail of rum, cola, lime and ice. Pour into a tall glass for the ultimate refreshing long cocktail
Provided by Miriam Nice
Categories Cocktails, Drink
Time 5m
Number Of Ingredients 4
Steps:
- Cut ½ a lime into four small wedges. Squeeze the juice from two of the wedges into a tall glass. Drop the remaining wedges into the glass and fill with ice. Pour in the rum then fill up with cola and stir gently.
Nutrition Facts : Calories 159 calories, Carbohydrate 10 grams carbohydrates, Sugar 10 grams sugar, Sodium 0.01 milligram of sodium
CEVICHE MIXTO DEL MAR (CUBANO)
Make and share this Ceviche Mixto Del Mar (Cubano) recipe from Food.com.
Provided by jobrien1990
Categories < 4 Hours
Time 3h
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- 1. Boil water. Blanch prawns for 30 seconds then transfer to ice water immediately. Drain.
- 2. Combine all seafood with tomato, mango, onion and chilli in a large bowl and cover with lime and orange juice. Toss gently and ensure all seafood is submerged in juices.
- 3. Cover and refrigerate for 3 hours.
- 4. Drain seafood and discard marinate.
- 5. Add coriander, sugar and orange/grapefruit, season to taste.
- 6. Spoon into serving bowls and top with coriander. Pass popcorn separately.
- Note: I used Moreton Bay bugs instead of the salmon.
Nutrition Facts : Calories 341.8, Fat 4.9, SaturatedFat 0.8, Cholesterol 179.6, Sodium 290.4, Carbohydrate 30.3, Fiber 3, Sugar 19.7, Protein 44.9
CUBA LIBRE CEVICHE MARTINI RECIPE
Provided by akselden
Number Of Ingredients 10
Steps:
- Cut tilapia into 1/2 inch cubes. In bowl, combine shrimp, tilapia, and lime juice. Cover and marinate for 24 hours, or until fish is opaque. Drain seafood mixture and mix with pineapple, tomatoes, red onion, Cilantro. jalapeno, pineapple juice, and chili powder. Mix well and marinate for 30 minutes. Serve in a martini glass on top of shredded iceberg lettuce. Garnish with fresh sliced avocado, tortilla chips, and lemon wedge.
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