Hemingway's Old Cuban
The Old Cuban cocktail uses a mojito base which is then topped off with champagne. Hemingway spent a lot of time in both Cuba and Spain, which is showed off in this version of the classic. We use Txacolí wine, a petillant white wine from the Basque region of Spain. It is less bubbly than champagne, but does just fine in the Old Cuban.
1 oz. Bacardi 8 rum
½ oz. lime juice (about half a lime)
Dash of Angostura bitters
1 T organic cane sugar
4-5 sprigs of mint
1 bottle Txacolí wine
Pour the rum, lime juice, dash of bitters, and cane sugar into a cocktail shaker.
Roughly tear up the mint and add as well. Add ice, cover, and shake well.
Pour the rum mixture into two martini glasses and then top each off with the Txacolí.
Drink with caution!
When Ernest Hemingway went to the Basque region of Spain in 1923, his days were largely filled trout fishing. The Sun Also Rises, published three years later, is based on his experiences during this time.
This simple trout dish is the perfect dinner for one, it's easy to make, and there aren't too many ingredients. It is a traditional dish from the town of Pamplona, the same region of Spain that Hemingway spent time.
1 whole trout, cleaned, and de-boned (you can leave the head on or take it off)
2 slices jamón Serrano + 1 more (optional)
1 T all purpose flour
1 sprig of rosemary
1 sprig of marjoram
1 garlic clove, smashed
4 T olive oil
2 oz. Sherry wine vinegar
Salt and pepper
Garnish: chopped parsley
Season the trout’s insides well with salt and pepper.
Place the two slices of ham inside the trout and then close.
Chop up the third piece of ham into medium size pieces.
Heat up the oil in a sauté pan on medium heat, along with the herbs and garlic. Add in the chopped ham. After about 5 minutes, remove the garlic, herbs, and ham from the pan and turn up the heat.
Coat the outside of the trout in flour and shake off the excess.
Add the trout to the pan and let the first side get a nice crisp skin, about 5 minutes.
Flip the trout over and cook through on the other side.
Remove the trout to a plate.
Pour off the excess oil, and then pour in the vinegar. It will sizzle and reduce very quickly. When you have about 1 tablespoon left, pour it out of the pan and onto the fish before serving.
Garnish with the chopped pieces of ham (from infusing the oil) and freshly chopped parsley.