Houstonist Bartender

Houstonist loves the fall in Southeast Texas. There’s a slight nip in the normally muggy air, the leaves are changing and college football is heating up like the livingroom fireplace. Let’s not forget the weeks of delicious roasted turkey and pumpkin pie. We could do without Aunt Millie’s bearded kisses and Grandpa’s pipe, but somehow it all goes together.

To make the games more cheerful, the pie more tasty and the kisses more tolerable, we suggest The Cubacrany. A seasonal treat to launch us into the holidays, but with a hint of citrus to remind us of the days of summer. The pro’s of this week’s concoction: easy to make, few ingredients (which are all part of our Thanksgiving cooking), seasonally festive, and easily passed as the same juice the kids are drinking. The con’s: other than the name, we really can’t think of any.

We’ve made the recipe for two. As much as we love to watch our siblings suffer through Thanksgiving sober, we can’t bear the guilt.

Here’s to starting the Holiday Season!

Cubacrany

4 oz Puerto Rican white rum (Flor de Cana mixes well with the fruit juices)

6 oz Cranberry juice

2 ¼’s of lemon

Add 4 ice cubes each to 2, 6 oz rocks glasses
Pour 2 oz rum over ice
Squeeze ¼ lemon to each glass
Add 3 oz cranberry juice to each and stir

Share your favorite drink!

Photo by flickr user JLudin