When famous Italian opera star Enrico Caruso visited Havana’s luxurious Hotel Sevilla, built in 1908, bartenders created a Caribbean spearmint-laden drink in his honor called El Caruso. One part gin, one part dry vermouth, one-half part crème de mint, and one-half part muddled hierbabuena leaves, this cocktail has been my favorite since I first tasted it in my graduate school days thanks to Ricardo González, Cuban owner of Madison, Wisconsin’s legendary bar, The Cardinal. Although the Sevilla was under restoration at the time of my visit in 2016, no bartender there (or at any bar in Havana) had ever heard of the drink. Then, to my surprise, I stayed at the Hotel Velasco in downtown Matanzas, where El Caruso was not on the menu, but the bartender “still” made it! Normally, a good Caruso is served up or on the rocks, but given the mid-day July heat, my barman suggested making it frozen and daiquiri-style. I had no complaints. (July 2016)
