Carioca Cooler is an old classic you probably never heard off. But I can assure you it is a fantastic cocktail you can enjoy at any time. The story of this cocktail starts a while back in the days.
I am sure you all know the famous Cuba Libre Cocktail, and probably most of you had the pleasure of trying it many times. A drink named Cuba Libre mentioned in the New York Herald. However, its ingredients consisted of honey and hot water. Strange, I know but we all experience the riff evolution of any cocktail.
Changing a recipe can help you discover a new taste.
In 1935, the New Yorker published the same recipe but with the name Carioca Cooler. Carioca was a brand of Rum in these days. Today I am bringing you back in time to 1977 and to one of the Cocktail books you should have on your shelves. The book is called Complete World Bartender Guide and is full of more than 2400 recipes.
As far I am aware the Carioca Rum doesn’t exist anymore. The Rum I am using in my version is outstanding and works lovely in this simple but delicious cocktail. I am using Clairin Communal which is a blend of the four Clairins from the four communes of Cavaillon, Barraderes, Pignon and St Michel de l’Attalaye.
In combination with the quality Mandarine Napoleon Liqueur, honey and lemon juice, this highball is genuinely an outstanding tipple to impress anyone who appreciates an excellent Rum and excellent cocktail.
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