Dish
Rum Cola
Photo from
La Tana Gourmet · Asiago
The story
Rum and cola, commonly known as a Cuba Libre, is a highball cocktail consisting of rum, cola, and a squeeze of lime. The drink's origin is often traced to Cuba around 1900, shortly after the Spanish-American War, when Coca-Cola was first imported to the island. A popular story credits an American soldier for ordering the combination with a toast to "Cuba Libre" (Free Cuba), a phrase that became the cocktail's enduring name.
The classic recipe is deceptively simple: a dark or gold rum, cola, and fresh lime juice. A great version is distinguished by the quality of its ingredients and balance. The rum should be flavorful enough to stand up to the sweetness of the cola, and the lime is non-negotiable—its acidity cuts the sugar and adds necessary brightness. Using a high-quality cola made with cane sugar, rather than corn syrup, and a generous squeeze of fresh lime juice elevates the drink from a simple mixer to a balanced cocktail.
Regional variations are common. In many parts of the Caribbean, local rums and colas are preferred, and the drink is often served with a heavy hand of rum. In Spain and parts of Latin America, it is frequently made with a lighter rum and served over ice with a lemon wedge. In Asiago, Italy, the dish is noted at La Tana Gourmet, as highlighted by the food series *Cosa mangiamo oggi?*, suggesting its presence as a familiar, high-quality bar staple even in the Italian Alps.
Synthesised by AI from every creator’s review.
Where to eat it
1 place reviewed by YouTube creators.
What creators say
Highlights from 1 creator review of Rum Cola.
Alessandro Dal Degan's cuisine is a super personal one that reworks the territory, taking cues and influences both from the Lagoon, which is very close by, and from the travels he takes around the world. There are a lot of ups and downs, definitely don't get bored, don't expect the classic bread and butter. I also really liked the pairing. There were alcoholic and non-alcoholic cocktails. They not only accompanied the dishes but complemented, dare I say, the dishes. The menu changes every season so we show you this menu because the chef's philosophy is to start over every season to question yourself. And, I would add, if you come to this place, accept that you are not in control of the situation because not everything will be explained to you, you will not have a menu in your hand and you will not know what will come. Among my absolute favorite dishes, radicchio and also its accompanying drink. I loved the mackerel. Franci, even if it doesn't seem like it because she says it with a bit of sadness, really liked the mackerel. We easily spent 700 because the menu costs 350, pairing included. It's not a little. In my opinion, it is worth climbing up here to try cuisine that you will never find anywhere else.