Another mystery drink. Earliest known reference is in Esquire’s Handbook for Hosts, from 1949 (though over at the Esquire Drinks Database, David Wondrich says Murdoch Pemberton originally wrote it up in Esquire in 1937, but since copies of that issue don’t seem to be floating around much anymore, I’ll say 1949 is the earliest printed version you’re likely to come across.)
No matter. It’s a delicious cocktail, and quite easy to make. Be sure to use a decent rum–the 1949 recipe calls for Bacardi, which is servicable I suppose, but I like these with the richer tasting Flor de Cana Extra Dry, which manages to provide a firm foundation to the bossy taste of Grand Marnier. (If anybody happens to have some Havana Club on hand and gives this drink a spin, I’d love to hear the outcome. The Batiste just has Cuba written all over it.)
- 2 ounces white rum
- 1 ounce Grand Marnier
Stir with ice, strain into chilled cocktail glass.
try some Busnel Calvados withthat drink…http://calvadosdiary.blogspot.com/
Back in ’49 Bacardi was still being made in Cuba, so it probably still had the depth of flavor and body that havana Club does today.
Seems to me this would be alot better with a dark rum like Bacardi 8 or Appleton V/X.
Very good with Havana Club rum, sipping it as I type this.
I noticed that your post is going to have its 7th anniversary in some days so I thought I could give you a report on my Havana Club findings.
I’m using the metric system, so those will be 20ml of Grand Marnier and 40ml of rum, which would be nearly 2 fl. oz. for you imperials.
Batiste w/ Havana Club 3yo: Tastes like watered down Grand Marnier. Could’ve taken some Vodka instead. Does not help the drink in any way.
Batiste w/ Havana Club 7yo: Now we’re talkin’! This is great! Instead of thinning the Grand Marnier it rounds the orange of it with its great tangy flavors. I like it. I think I’m really gonna like this next stage.
Batiste w/ Havana Club Cuban Barrel Proof or SelecciÃ³n de Maestros, as it is now called: I’m really Happy now. This makes a perfect blend between the rum and the GM. I think I am going to try the combination with Angostura 1919 and 1824, buuut not today, since I already feel light headed. But I think the 1824 will be too much of a character for the GM.