Serve it in an 8-once glass. Ingredients: Ice cubes, 3 ounces; light dry rum (Havana Club), 1.5 ounces; cola soda; a few drops of lemon juice; 1 round of lemon or slice of lemon. How to mix it: Put the ice in the glass, pour the rum over it and fill the rest with the cola soda. The lemon can be served either by adding a few drops to the cocktail, by placing a round on the rim of the glass, or by placing a slice on small plate with the cocktail so that the drinker express the juice into the drink, to taste. Serve it with a stirrer.

“Viva Cuba Libre (Long live Free Cuba) was the war cry of the mambises – the combatants of the independence army- who fought to free Cuba from the Spanish colonial yoke in the wars of independence waged from the 1868 to 1878 and from 1885 to 1898. Cuba Libre was one of the first cocktail to be mixed by Cuban bartenders. Despite the fact- or perhaps due to it- that it is a simple formula, it has attained worldwide fame.

Serve it in a chilled Daiquiri glass. Ingredients: Maraschino, 5 drops; refined sugar, 0.25 ounces; lemon juice, 0.25 ounces; light dry rum (Havana Club), 1.5 ounces; frappé ice, 4 ounce. How to mix it: Pour the maraschino drops, the sugar and the lemon juice in the mixer and dissolve the sugar moving the mixer’s glass circularly by hand. Add the remaining ingredients and blend for 15 seconds. Serve it with straws.

This cocktail was created at the Daiquiri mines, located in Cuba’s easternmost region, by an engineer who suffered from the intense heat that characterizes the area. Years later- in 1920- it was improved by Constantino Ribalaigua, known as Constante, the famous bartender at he Floridita bar in Havana. This is the exquisite and worldwide famous cocktail that Hemingway always drank at the Floridita, which he described in his novel Island in the Stream.

Serve it in a chilled Daiquiri glass. Ingredients:  A pinch of refined sugar; lemon juice, 0.25 ounce; green crème de menthe, 0.25 ounce; light dry rum (Havana Club), 1.5 ounce; frappé ice, 4 ounce. How to mix it: Pour the lemon juice and the sugar into the mixer, and move it circularly by hand until the sugar dissolves. Add the remaining ingredients and blend for 15 seconds. Serve it with straws. It takes its name after the cocktail’s olive-green hue, which is the color of the Cuban Armed Force’s uniform. It was created in 1959,after the triumph of the Revolution.

Serve it in an 8 ounce glass. Ingredients: One sprig of peppermint; refined sugar, 0.25 ounce; lemon juice, 0.25; light dry rum (Havana Club), 1.5 ounce; soda water, 3 ounces; cracked ice, 3 ounces; angostura bitter, 3 drops. How to mix it: Put the sugar, the lemon juice ant the peppermint sprig in the glass, and bruise the peppermint leaves with the tip of a spoon. Add part of the water to dissolve the sugar. Add the rum, the ice, the drops of angostura and the rest of the water, and stir.

Serve it in a chilled Daiquiri glass. Ingredients:  Refined sugar, 0.15 ounce; lemon juice, 0.25 ounce; cacao liquor, 0.5 ounce; extra aged rum (Havana Club), 1 ounce; frappe ice, 4 ounces. How to mix it: Pour the lemon juice and the sugar into the mixer’s glass and move it circularly until the sugar dissolves. Add the remaining ingredients and blend for 15 seconds. Serve it with straws.

Serve it in a chilled, 6 ounces glass. Ingredients:  Maraschino, 0.2 ounce; pineapple juice 1.5 ounce; Light dry rum (Havana Club), 1.5 ounce; cracked ice, 6 ounces. How to mix it: Put the ingredients in the shaker and blend them for 15 seconds. Put an ice cub in the glass and strain  the mixture over it. Decorate with a slice of pineapple.

Serve it in a chilled, shallow cocktail glass. Ingredients: Red curacao, 0.1 ounce; sweet white vermouth, 0.5 ounce; light dry rum (Havana Club), 1.5 ounce; ice cubes, 6 ounces; 1 red sour cherry; the rind of 1 orange. How to mix it: Pour the ingredients in the mixing glass and stir for 10 seconds. Strain the mixture into the serving glass, top it with the sour cherry and aromatize with the orange rind, twisting it over the mixture and placing it in the cocktail.