Best 17 Cuba Libre Recipes

CLASSIC CUBA LIBRE

Steps:

• Fill a 12-ounce glass with ice cubes. Pour the rum and cola beverage into the glass. Stir in the lime juice, and serve.

CUBA LIBRE COCKTAIL

Steps:

• Combine rum and lime juice in a highball glass. Top with ice and fill with cola.

CUBA LIBRE

Steps:

• Fill 4 tall glasses with ice.
• Pour 1/2 ounce rum into each glass.
• Squeeze and drop 1 lime wedge into each glass.
• Fill each glass with cola and stir well.
• Serve immediately.

CUBA LIBRE

Steps:

• In a tall serving glass, add ice cubes, then squeeze the juice from 2 lime wedges and drop them into the glass. Add the rum, then the Coca Cola. Stir, garnish with the remaining lime wedge, and serve.

CUBA LIBRE (BETTER KNOWN AS RUM & COKE)

Steps:

• Pour 1 part rum into glass with ice.
• Add 3 parts Coke.
• Squeeze the Lime and drop into as garnish.

CUBA LIBRE

Steps:

• Mix the Coca-Cola, rum and gin in a highball glass. Add the bitters, and squeeze in the juice from the lime. Top off with the club soda to add bubbles.

GRILLED DOUBLE SMASHED BURGER AND SPICED CUBA LIBRE RECIPE BY TASTY

Steps:

• Fill 4 rocks glasses with ice.
• Pour 1½ ounces (50 ml) of Captain Morgan® Original Spiced Rum into each glass. Top each glass with 4 ounces of cola and give a quick stir.
• Garnish each glass with a lime wheel, then serve. Enjoy while making the burgers.
• Place a griddle pan (or cast iron pan) on the grill grates. Light the grill and set to high heat. Close the top of the lid and let the grill heat up with the griddle pan on it for 10-15 minutes.
• Make the charred scallion aioli: Spray the now-hot griddle pan (or cast-iron pan) with nonstick spray. Place the white parts of the scallions on the pan and sprinkle with ¼ teaspoon kosher salt. Grill for 5 minutes, then flip and add the butter. Cook for 5-8 minutes more, flipping if necessary, until the scallions are well charred. Remove from the griddle and let cool.
• Thinly slice scallion greens and add ⅓ cup of them to a medium bowl with the garlic, mayonnaise, lemon juice, remaining ½ teaspoon salt, and the pepper.
• Roughly chop the charred scallions and add to the bowl, mixing well to combine. Refrigerate for at least 1 hour, or until ready to serve.
• Make the smash burgers: Return the griddle to high heat and grease with nonstick spray.
• Cut the potato rolls in half. Place the halves on the griddle and cook for 2-3 minutes, or until golden brown. Remove from the pan and set aside.
• Wipe down the griddle pan with a damp paper towel, then grease again with nonstick spray.
• Season each beef portion with the salt and pepper. Place half of the beef on the griddle, spacing well. Use a metal spatula to flatten and smash each burger, pressing down on the top of the spatula with the side of another spatula to help evenly distribute the pressure. Cook for 3-5 minutes, or until a nice brown crust forms. Flip the burgers, top each one with a slice of pepper Jack cheese, and cook for another 3 minutes, or until the cheese melts. Transfer to a plate and repeat with the remaining burgers and cheese.
• Spoon a generous amount of charred scallion aioli onto each bottom burger bun, then top each with a piece of lettuce and slice of tomato, if using. Place 2 smash burgers on each bun, top with bread and butter pickles, and finish with the cheese-fried top bun. Insert a skewer in each burger to hold everything together.
• Enjoy!

CHERRY CUBA LIBRE

Steps:

• For each cocktail, combine 1 to 2 ounces dark rum, the juice of 1/2 lime and a splash of cherry liqueur in a highball glass. Fill with ice and top with cherry cola. Garnish with lime and a maraschino cherry.

CUBA LIBRE

Steps:

• Fill highball glass halfway with ice. Add a splash of cola, the rum and lime juice, then fill with cola and garnish with a slice of lime or the spent lime shell.

CUBA LIBRE

Steps:

• Squeeze the lime into a Collins glass and drop in the lime shells.
• Pound them a bit.
• Fill the glass with ice.
• Add the rum.
• Top with cola.

ROSIE SCHAAP'S CUBA LIBRE

Steps:

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

CUBA LIBRE CAKE

Steps:

• Mix eggs with 1.5 cups brown and 2 teaspoons vanilla sugar. Add the flour gradually.
• Add the cooking oil and baking soda and mix well.
• Divide the dough into two halves. Add the coke to the one part, and lime juice with rum to the other.
• Pour the doughs into a baking tin - a blob of coke dough, a blob of lime/rum dough onto it, and so it goes until the tin is full.
• Bake in the oven preheated to 200 °C for about 50 minutes. After first 20 minutes turn the temperature down to 180 °C.
• Meanwhile, put 2 cups of brown sugar into a pot and melt it. Pour the melted sugar onto the hot cake, making uneven splots. Cut when cold.

CUBA LIBRE CUPCAKES

Steps:

• Preheat oven to 350.
• Line or grease and flour 1 12 cupcake cupcake pan.
• In a small saucepan, heat butter, coca cola and rum to boiling. Remove from heat and allow to cool.
• Mix together lime juice and milk in a small bowl* or measuring cup and set aside.
• Meanwhile, whisk together cocoa, flour, sugar, baking soda, baking powder and salt.
• Add the cooled butter/coke mixture and beat until well combined.
• Add egg, beat then pour in the milk. Mix until combined. The batter will be rather thin.
• Fill each well 2/3 of the way full. Bake 20 minutes or until a toothpick comes out clean. Remove cupcakes to wire racks as soon as possible to cool.
• Frost with Chocolate Rum Cream Cheese Frosting when cool.
• Garnish with a wedge of lime.
• *This will sour the milk a bit. Do not worry if it looks slightly curdled.

CUBA LIBRE

Steps:

• Fill four glasses with ice. Divide rum and lime juice among glasses. Divide cola among glasses, stir, and serve with lime wedges.

CLASSIC CUBA LIBRE [10]

Steps:

• Fill a 12-ounce glass with ice cubes. Pour the rum and cola beverage into the glass. Stir in the lime juice, and serve.

CAPTAIN MORGAN CUBA LIBRE

Steps:

• 1. COMBINE ALL THE INGREDIENTS IN AN ICE FILLED GLASS.
• 2. STIR TO COMBINE.
• 3. GARNISH WITH A LIME WEDGE.

ROAST PORK CUBA LIBRE

Steps:

• Combine all ingredients (except pork) until salt and sugar are dissolved.
• Marinate pork, covered, for 2 days in the refrigerator.
• Preheat oven to 450 degrees F.
• Roast marinated pork, uncovered, for 30 minutes.
• Reduce heat to 325 degrees and roast, covered, for approximately and hour to an hour and a half more, or until done.