Orlando Blanco Blanco, administrator of the site located at the beginning of Obispo Street and where, according to many, the best daiquiri in the world is prepared, stated that the group is happy with the result, a reflection of the high standard maintained for years.

He exclusively highlighted to the Cuban News Agency that the 50 Best ranking, which places them in position 40, was drawn up by more than 200 beverage experts, including bar owners and waiters, who mostly chose centers from the United States, Canada and Mexico, with only two from the Caribbean, one in Puerto Rico and one in Cuba.

Blanco Blanco pointed out that the recognition comes to fill the shop windows of the establishment and joins others such as the one obtained in 1953, when it was considered by the famous magazine Esquire among the seven most famous bars in the world, and in 2016, when it was cataloged among the best 35 by the International Bar Drink.

René Abel Lara González, maitre de El Floridita, highlighted that the inclusion in the list, which for the first time classifies the beverage spaces in the region, is the result of the sense of belonging of the workers and the meticulous performance of its mixologists, heirs to the Maestro Constante Ribalaigua, inventor of the Daiquiri and who prepared his for the Nobel Prize for Literature winner Ernest Hemingway, a regular at the place.

He mentioned that during the mandatory break due to the COVID-19 pandemic, the restaurant continued to offer various gastronomic preparations to the population and the place was remodeled, an event that is praised today by repeat customers, and friends of El Floridita, due to the excellent state of conservation. .

He said that many Cubans also visit it, in his opinion because, in addition to the quality of the offers, the prices are quite attractive compared to spaces in the non-state sector in Old Havana.

Regarding the activities that are being prepared to celebrate the 205th birthday of the establishment of the non-hotel Palmares and the 100th anniversary of Daiquirí No.4, created by Ribalaigua, are the day of canteen classes, the Habano Festival and a competition with young people up to 23 years of age to make the famous cocktail.

Alejandro Bolívar Rodríguez, bartender at El Floridita for more than 20 years, explained that they preserve the legacy of their predecessors from the 50s and 60s of the last century, when the space achieved true international fame.

Although the context is complex, we continue to bet on reinventing ourselves on a daily basis and supplying possible deficiencies based on creativity, always in pursuit of the best service, the administrator said.

Visitors who come to the Cradle of the Daiquirí every day come across the imposing life-size sculpture of Hemingway, created by José Villa Soberón, and a reminder of the bohemian history of the bar-restaurant.

The presence of the American writer goes beyond his bronze figure, the subject of photos and selfies; one of the favorite cocktails is still the one in his honor, the Papa Hemingway, a unique daiquiri with Havana Club rum, grapefruit juice, frappé ice, lemon juice and maraschino liqueur, components that are mixed without sugar in the blender.

 Orlando Blanco Blanco, administrator of the site located at the beginning of Obispo Street and where, according to many, the best daiquiri in the world is prepared, stated that the group is happy with the result, a reflection of the high standard maintained for years.

He exclusively highlighted to the Cuban News Agency that the 50 Best ranking, which places them in position 40, was drawn up by more than 200 beverage experts, including bar owners and waiters, who mostly chose centers from the United States, Canada and Mexico, with only two from the Caribbean, one in Puerto Rico and one in Cuba.

Blanco Blanco pointed out that the recognition comes to fill the shop windows of the establishment and joins others such as the one obtained in 1953, when it was considered by the famous magazine Esquire among the seven most famous bars in the world, and in 2016, when it was cataloged among the best 35 by the International Bar Drink.

René Abel Lara González, maitre de El Floridita, highlighted that the inclusion in the list, which for the first time classifies the beverage spaces in the region, is the result of the sense of belonging of the workers and the meticulous performance of its mixologists, heirs to the Maestro Constante Ribalaigua, inventor of the Daiquiri and who prepared his for the Nobel Prize for Literature winner Ernest Hemingway, a regular at the place.

He mentioned that during the mandatory break due to the COVID-19 pandemic, the restaurant continued to offer various gastronomic preparations to the population and the place was remodeled, an event that is praised today by repeat customers, and friends of El Floridita, due to the excellent state of conservation. .

He said that many Cubans also visit it, in his opinion because, in addition to the quality of the offers, the prices are quite attractive compared to spaces in the non-state sector in Old Havana.

Regarding the activities that are being prepared to celebrate the 205th birthday of the establishment of the non-hotel Palmares and the 100th anniversary of Daiquirí No.4, created by Ribalaigua, are the day of canteen classes, the Habano Festival and a competition with young people up to 23 years of age to make the famous cocktail.

Alejandro Bolívar Rodríguez, bartender at El Floridita for more than 20 years, explained that they preserve the legacy of their predecessors from the 50s and 60s of the last century, when the space achieved true international fame.

Although the context is complex, we continue to bet on reinventing ourselves on a daily basis and supplying possible deficiencies based on creativity, always in pursuit of the best service, the administrator said.

Visitors who come to the Cradle of the Daiquirí every day come across the imposing life-size sculpture of Hemingway, created by José Villa Soberón, and a reminder of the bohemian history of the bar-restaurant.

The presence of the American writer goes beyond his bronze figure, the subject of photos and selfies; one of the favorite cocktails is still the one in his honor, the Papa Hemingway, a unique daiquiri with Havana Club rum, grapefruit juice, frappé ice, lemon juice and maraschino liqueur, components that are mixed without sugar in the blender.

    Taken from Agencia Cubana de Noticias