Start with a crisp Daiquiri, then add a splash of nutty tawny port and dry oloroso: the drink turns a dusky coral color and picks up notes of dried fig, walnut and anise. The Malecon is a sour for people who like their rum drinks with a bit of depth.
1¾ oz
white rum Cuban style, light and drye.g. Bacardi · Havana Club · Plantation · Don Q · Flor de Caña
¾ oz
lime juice
¼ oz
tawny porte.g. Taylor's · Graham's · Sandeman · Cockburn's · Dow's
¼ oz
oloroso sherrye.g. Lustau · González Byass · Harveys
¼ oz
simple syrup
2 dash
Peychaud's bittersBuy on Amazon →
Garnish: Thin lime wheel · Ice: Served up, no ice
Malecon
Tart and fresh with nutty, dried fruit depth, a hint of anise and a dry finish. Medium strength and silky.
The drink is named after the Malecón, the long seawall boulevard that runs along Havana's waterfront and is one of the city's best known landmarks. Several different recipes have carried the name over the years, so there is no single authoritative version or confirmed creator.
The spec here is a modern one that builds on the Cuban Daiquiri template of light rum, lime and sugar and adds fortified wines from the Iberian Peninsula: tawny port from Portugal and oloroso sherry from Spain. A couple of dashes of Peychaud's bitters lend color and a light anise note. It is a good example of how bartenders use fortified wines as modifiers to add body without extra sweetness.
Havana's famous seafront boulevard and seawall, which gave the drink its name.
Yes, use 20 ml tawny port instead; the drink becomes fruitier and slightly sweeter.
It is built on the Daiquiri template of rum, lime and sugar, with port, sherry and bitters added.
The perfect sound
A seaside stroll along Havana's promenade.
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