Little Havana, Havana in the heart of Paris.

This week saw the opening of Havana Club’s Little Havana at Café A. We were there, and we loved it! The decor is great, the mojitos are top-notch and you can enjoy all the entertainment.

Little Havana offers visitors the chance to immerse themselves in the atmosphere of Havana by taking part in collaborative Mojito events, and to learn how to prepare a Mojito the Cuban way.
Whether they have a green thumb or not, they can come and plant, then harvest mint 3 weeks later, choose their limes, and make their own Mojito on the spot under the guidance of Havana Club bartenders.
Throughout the summer, other activities are planned, giving the event the participatory atmosphere of the famous Cuban capital.

All about the Mojito!

There’s no doubt about it: the origin of the Mojito is 100% Cuban. Legend has it that, in the 19th century, pirates aboard the Drake consumed sugarcane brandies produced on the island of Cuba, garnished with a few fragrant mint leaves. As early as 1910, lime juice was added to the primary beverage. The mojito may well have been inspired by it, but it was actually born in a Havana bar called La Concha. Attracted by the game of blending, a Cuban bartender took credit for the cocktail, which he created using the best local rum available at the time. The Mojito was born. The cocktail’s success was confirmed in the 1920s and 1930s. Traces of its recipe can be found in the “Manual Oficial del Club de Cantineros” from the Prohibition era in the United States.

Deeply rooted in Cuban culture, Havana Club uses the unique know-how of its maestros roneros, guardian angels who perpetuate the art of “anejamiento”, to distill, age and blend top-quality rums. The maestros roneros are responsible for every
step of the production process, from sugarcane selection and choice of the finest ingredients to bottling. Passion, patience and respect for tradition: that’s the recipe for Havana Club rum! Master rum-makers are initiated into these secretly guarded recipes. Don José Navarro, from the Havana Club distillery, readily explains that rum has no miracle formula, but represents a cultural heritage handed down from maestro ronero to maestro ronero, from heart to heart, from Cuban to Cuban. All those who have succeeded one another in this vital position have perpetuated the knowledge they acquired after a minimum of 15 years’ training.

The bartender’s tips for making a good mojito.
-Use fresh ingredients
-For better dissolution, prefer white sugar to brown sugar
-Mint stems, not leaves, are rich in flavors
-Crushed ice or ice cubes? Ice cubes refresh without diluting the taste
-It doesn’t matter how many guests you have: always make the mojito by the glass
-A bottle of Havana Club 3 years old makes around 15 Havana Club Mojitos
2 spoons white sugar 1/2
lime 2 sprigs mint ice cubes
9 cl sparkling water
1/ In a glass, mix the sugar and lemon
2/ Add the mint
3/ Pour in the sparkling water and muddle gently to release the aromas
4/ Add the ice cubes, Havana Club 3 year old rum and stir.

After Paris, Calvi!
From July 3 to 8, the thirteenth edition of the Calvi on the Rocks Festival will host Havana Club. In the same spirit as the Paris event, participants will be able to learn how to prepare a purely Cuban Mojito and taste it, just like in Havana.

Quartier Saint Martin, Cuban quarter
Mojito culture is shared in other bars in the neighborhood, which are offering special rates on mojitos throughout the event, from 7pm to 10pm.
-Marcel, 90 quai de Jemmapes (75010 Paris)
-Café Clochette, 16 avenue Richemand (75010 paris)
-Les Voisins, 27 rue Yves Toudic (75010 paris)
-La Favela Chic, 18 rue du faubourg du Temple (75011 paris)
Havana Club brings the light and colors of the Malecon* to the Canal Saint Martin.

All information on highlights, events and special offers on Mojitos can be found from June 15 by registering at www.little-havana.fr.

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