Rosie Schaaps Cuba Libre Food

TABLETOP

Tabletop image

Dr. Brown's Cel-Ray Soda is a divisive drink, with ardent fans and staunch detractors. Wherever you stand on the matter, it's exactly right in Pamela Wiznitzer's refreshing take on a daisy.

Provided by Rosie Schaap

Time 5m

Yield 1 drink

Number Of Ingredients 8

Ingredients

1 1/2 oz. reposado tequila
1/2 oz. Élixir Combier
1/2 oz. thyme syrup
3/4 oz. lime juice
Finely crushed pink sea salt
White peppercorn
Sugar
Dr. Brown's Cel-Ray Soda

Steps:

Shake tequila, Élixir Combier, thyme syrup and lime juice in a shaker filled with ice. Rim a highball glass with sea salt, peppercorn and sugar. Strain into glass. Top with soda.

VENEZUELA LIBRE

Venezuela Libre image

Jack McGarry of the Dead Rabbit, a sublime new Manhattan bar, recommends a variation on the Cuba Libre.

Provided by Rosie Schaap

Categories cocktails

Number Of Ingredients 3

Ingredients

1 1/2 ounces Santa Teresa ''1796'' Solera Rum
1/2 ounce Fernet Branca
1 dash Angostura bitters

Steps:

To a highball glass, add the rum, Fernet Branca and bitters; add ice, then fill the balance with Mexican cane cola. Garnish with lime wedge.

Nutrition Facts : @context http, Calories 22, UnsaturatedFat 0 grams, Sodium 0 milligrams

HUMMUS

Hummus image

Hummus is basically chickpea paste. In this hummus recipe, adapted from "How to Cook Everything," tahini is essential, as are garlic and lemon. But this dip is also flexible: cumin and pimentón are optional, as, again, are herbs or blends like za'atar.

Provided by Mark Bittman

Categories easy, quick, dips and spreads, appetizer

Time 15m

Yield 6 to 8 servings

Number Of Ingredients 8

Ingredients

2 cups drained well-cooked or canned chickpeas, cooking liquid reserved if possible
1/2 cup tahini, with some of its oil
1/4 cup extra virgin olive oil
2 cloves peeled garlic, or to taste
Juice of 1 lemon, plus more as needed
Salt and freshly ground black pepper
1 tablespoon ground cumin or paprika, or to taste, plus a sprinkling for garnish
Chopped fresh parsley leaves for garnish

Steps:

Put the chickpeas, tahini, cumin or paprika, oil, garlic and lemon juice in a food processor, sprinkle with salt and pepper and begin to process; add chickpea-cooking liquid or water as needed to produce a smooth purée.
Taste and adjust seasoning, adding more salt, pepper or lemon juice as needed. Serve, drizzled with some olive oil and sprinkled with a bit of cumin or paprika and some parsley.

Nutrition Facts : @context http, Calories 206, UnsaturatedFat 13 grams, Carbohydrate 12 grams, Fat 16 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 209 milligrams, Sugar 0 grams

ROSIE SCHAAP'S CUBA LIBRE

Rosie Schaap's Cuba Libre image

Real cane cola makes a difference in this classic highball. Try to find Mexican Coca-Cola or Boylan sugar cane cola if you can.

Provided by Rosie Schaap

Time 5m

Yield 1 drink

Number Of Ingredients 3

Ingredients

2 to 3 ounces light rum
Cola (preferably cane cola, such as Mexican Coca-Cola or Boylan), to fill
Squeeze of lime, plus a lime wedge for garnish

Steps:

Fill a highball glass with ice and add rum, cola to fill and squeeze of lime. Garnish with a wedge of lime.

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