|1 1⁄2||oz||Light rum|
|1⁄2||oz||Gin (London Dry)|
|3||oz||Cola, Coca Cola (to top)|
|1||wdg||Lime (as garnish)|
Shake first four ingredients, strain into collins glass with cracked ice, top with cola. Garnish with lime wedge and serve with a straw.
Cane-sweetened cola is recommended.
The original Cuba Libre (simply Rum and Coke) first emerged around 1900 in Havana, Cuba. Dave Stolte reports that Paul Harrington created this spin on the simple classic by adding gin and Angostura bitters at the suggestion of a Venezuelan customer at his bar in California in 1995.
- Doctor Funk (Don the Beachcomber) — Light rum, Pastis, Soda water, Lime juice, Grenadine
- Savory Pimm's Cup — Pimm's No. 1 Cup, Pastis, Birch beer, Lime juice
- Upper West Side — Tequila, Crème de Violette, Ginger ale, Lime juice
- Chilcano de Pisco — Pisco, Bitters, Ginger ale, Key lime
- Black Rye — Root liqueur, Rye, Blackstrap Bitters, Club soda, Maple syrup, Cinnamon stick
- The Highlander — Scotch, Swedish Punsch, Grapefruit bitters, Soda water, Lemon juice, Ginger syrup, Orange peel
- Desert Healer — Gin, Cherry Liqueur, Ginger ale, Orange juice
- Pimp Cup — Pimm's No. 1 Cup, Ginger Wine, Lemon-lime soda, Lemon, Cucumber, Lemon peel
- Mamie Taylor à la Dead Rabbit — Scotch, Strega, Bitters, Mace tincture, Soda water, Ginger syrup, Lime juice
- Bombay Afternoon — Gin, Cardamom bitters, Club soda, Ginger syrup, Lemon juice