La Playa Cubana

Patrick Gartner, Donna | Brooklyn, NY

photo: Lizzie Munro
rum and coke cocktail recipe donna

At Donna in Brooklyn, poblano pepper offsets earthy rum, bittersweet Italian amaro, and Scandinavian fernet in this rich, herbaceous drink. “It’s meant to evoke a Cuba Libre in stirred form,” says bartender Patrick Gartner. “We recreated the sharp bite of a carbonated soda and squeeze of lime, which adds so much to the classic,” he notes.

Ingredients

Serving: 1

  • 1 ounce aged Barbados rum, preferably Real McCoy 5 Year
  • 1 ounce aged Barbados rum, preferably Real McCoy 5 Year
  • 3/4 ounce Amaro Montenegro
  • 3/4 ounce Amaro Montenegro
  • 1/2 ounce Ancho Reyes Ancho Chile liqueur 
  • 1/2 ounce Ancho Reyes Ancho Chile liqueur 
  • 1/2 ounce unaged overproof rum, preferably Rum Fire
  • 1/2 ounce unaged overproof rum, preferably Rum Fire
  • 1/2 ounce rich cane sugar syrup (2:1, cane sugar:water))
  • 1/2 ounce rich cane sugar syrup (2:1, cane sugar:water))
  • 1 teaspoon fernet, preferably Salmiakki Dala
  • 1 teaspoon fernet, preferably Salmiakki Dala
  • 5 dashes Angostura bitters
  • 5 dashes Angostura bitters
  • 1 dash key lime citric solution (see Editor's Note)
  • 1 dash key lime citric solution (see Editor's Note)

Garnish: lime twist, mint sprig

Directions
  1. Combine all ingredients in a double rocks glass over KD ice.
  2. Stir to integrate.
  3. Garnish with lime twist and mint sprig.
Editor's Note

Key Lime Citric Acid:
600 grams citric acid
600 grams water
120 milliliters key lime extract
Combine all three ingredients. Stir until all citric acid is dissolved. Store in a quart container.

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