CubanBest Cuban Cigar Newsletter - November / December 2002

CubanBest Christmas Bonus

Through December, CubanBest will send out a free torch lighter with every order over $500 (Canadian funds). We will also send out a free bullet cutter with orders over $250 (CAD).

PLEASE don't forget to order early for Christmas - every year customers experience disappointment upon realizing their orders will not make it in time. ALL CHRISTMAS ORDERS should be placed NO LATER THAN DECEMBER 16th in order to insure delivery by the 25th.

DON'T forget to check out our seasonal contest: this month, test your powers of deduction to solve the Famous CubanBest Cigar Logic Puzzle. First correct entry wins a prize.

New Releases

We have finally secured a good supply of the new Partagas Serie D No. 3 Corona Gorda's, the latest Special Edition offering of 2001. This is certainly the best of the special edition series to date by all accounts. Displaying a superior balance with loads of toast, deep spice and hints of nuts, this cigar starts off with earthy undertones similar to it's sister cigar, the Serie D No. 4 Robusto, but with richer spiciness. From there it just gets deeper, darker, richer and stronger - reminiscent of a Romeo Exhibicion #4, but ultimately with more longevity - gradually becoming a powerhouse typical of the higher-end Partagas lines. It's simply a fantastic cigar - a touch firmly packed, but well rounded and the perfect dimension - at 5.5 inches by a 46 ring gauge, the Corona Gorda is one of my favorite sizes of cigar. And this one smokes so well now, it's hard to imagine it's potential for greatness with a little ageing.

Cohiba's newest cigar, the Siglo VI, was launched in early November in the south of France. Measuring just less than six inches long by a 52 ring gauge, it will be widely available early in the new year. The Siglo VI will also be sold in 500 special limited-production Italian-made humidors to mark the 10th anniversary of the creation of the Siglo line, also known as Linea 1492. This special edition collection will contain 15 cigars of every Siglo size, from I to VI, adorned with a new band, and available only to Casas del Habanos outlets around the world.

Another new Cohiba offering in the works is a new limited edition reserve release called the Cohiba Selección Reserva. According to the head of marketing at Habanos SA, all cigars in the selection are made from specialty tobacco of the highest quality, aged at least two to three years. The Selección Reserva will consist of 5 different lines in one varnished cedar box which will include 4 Esplendidos, 6 Robustos, 6 Corona Especiales, 8 Piramides and 6 of a new vitola, the Media Corona (5.5 inches by 38 ring, specially made just for the Reserva line, and not to be sold on a regular basis). Prices are not expected to be much more than normal Cohibas.

In addition, a new version of the orange, black and white checked Cohiba band will soon be unveiled, as well as some 5-and-10 pack introductions for all vitolas and some aluminum tubes.

CubanBest Feature:

Join us for a
FESTIVE CIGAR DINNER
Food, Beverage and Cigar Pairing

This season, treat your guests to some Cuban culinary delights enjoyed with festive seasonal beverages - of course accompanied with appropriate Cuban cigar pairings.

Generally, when planning your Cigar Dinner keep in mind that the lighter food courses, drinks and cigars should always come before the bolder and more full-bodied offerings, so as not to drown out these often subtler flavours. Letting the fullness of body and flavours gradually increase in intensity throughout the evening is a time-honoured convention.

Each course of your dinner may be paired with a wine or spirit as well as an appropriate cigar. Many hardened cigar connoisseurs we know have been known to smoke up to five cigars on special occasions such as this, while for most cigar dinner evenings, two to three cigars is considered sufficient - however, it's nice to leave options open for that hard-core smoker in the crowd.

Cocktail Hour

For the aperitif and appetizer hour, choose a light-to-medium body cigar which will last the entire "hour", but won't overpower the taste buds for sensations to follow. Champagne, Sherry or Port, and single-malt Scotch or other whiskey will always work as an aperitif; of course any highball, cocktail, or beer also goes nicely with cigars. Pair with a lonsdale or corona gorda size cigar, such as a Hoyo de Monterey Hoyo des Dieux, an elegant and light Cuaba Exclusivo, a popular H. Upmann Magnum No. 46 , Lonsdale or Upmann No. 1, or a delicious La Gloria Cubana Saboroso .

Soup and Salad

The soup and/or salad dish is once again often accompanied by champagne or a white wine (or perhaps guests are still finishing their aperitifs). Pair this course with a smaller cigar (no larger than a corona size - the idea here is for a fairly short smoke between courses), with a lighter body, or even a chico size or cigarillo (although keep in mind that often cigarillos are stronger than the larger cigars!). The perfect choice would be a Por Larranaga Montecarlo, however these are currently unavailable. Other good recommendations include: the new Guantanamera, the Hoyo de Monterey Hoyo du Prince or Short Hoyo Corona, a Romeo y Julieta Mille Fleurs, a Partagas Super Partagas, an H. Upmann Regalias , a Montecristo No. 5 or a Diplomaticos No. 5, or a Rafael Gonzalez Panetela Extra. A robusto is also a good choice at this stage, however many are quite full-bodied - try the milder but popular Rey del Mundo Choix Supreme.

Main course

Jack up the the flavours, boldness and body a notch for the main course - serve a heavier-bodied wine (Zinfandel, Bordeaux, Shiraz or any full-bodied Cabernet will do nicely). After dinner, bring on the larger and darker cigars. Some popular suggestions: any of the larger Montecristo's, San Cristobal La Fuerza, Punch Churchills or Punch Punch (call for availability), Quai d'Orsay Imperiales, Romeo y Julieta Cazadores, Cedros de Luxe No.1 or Prince of Wales, Cohiba Siglo IV or Siglo V, Diplomaticos No. 2, the popular Partagas Serie D No. 4, the new Serie D No. 3. or the 8-9-8, a Hoyo de Monterrey Epicure No. 1 or Epicure No. 2, or an H. Upmann Upmann No. 2. (Of course, there are many other possibilities not listed here due to space limitations).

Dessert

The dessert, coffee and liqueur course should be accompanied by the most full-bodied cigars so far. Pair cigars with Brandy or Cognac, old or vintage Port, Madeira, some of the more robust single-malt Scotch's (the good stuff), or any selection of your favorite liqueurs (try experimenting with various flavours). Serve a chocolate mousse or other chocolate-based dessert, or cheesecake - what you're after here are flavours distinctive enough to be noticed after the barrage of sensation your taste buds have just been through. For cigar accompaniment, go for broke - choose a Cohiba Esplendido or Robusto, a Partagas Lusitania, the new Montecristo Special Edition Double Corona, a Vegas Robaina Don Alejandro, a rare Ramon Allones Corona Gigantes or Specially Selected, a Bolivar Coronas Gigantes, Romeo y Julieta Belicosos, Bolivar Belicoso Finos or Royal Corona, an H. Upmann Monarca. a Punch Double Corona, or of course a new Romeo y Julieta Exhibicion No. 2 or the powerful Exhibicion No. 4. Again, this list is by no means complete but represents a good cross-section of the very strong cigars.

Following are several Cuban main course recipe and festive beverage ideas, which should complement your cigar and drink selections and make your evening a huge success:

Roasted Fresh Turkey with Rice and Black Bean Stuffing (Pavo Relleno de Congri)

This modern recipe uses the popular Hispanic rice and black bean combination to stuff the turkey instead of conventional bread stuffing. A fresh turkey (instead of a frozen one) considerably improves the taste.

This creation will be an instant winner at any dinner party, as it makes a stunning dinner spectacle. Serve it wish fresh snap peas and a sliced red tomatoes and sweet onions with a sprinkling of extra-virgin olive oil and balsamic vinegar. Serves 24 to 30

     8 garlic cloves, peeled and crushed
     1 teaspoon kosher salt
     1 teaspoon coarsely ground black pepper
     1 teaspoon poultry seasoning
     1 tablespoon ground cumin
     1 tablespoon ground oregano
     1 cup sour orange juice (or, ¾ cup fresh orange juice and ¼ cup of fresh lime juice
     1 white onion, minced
     1 fresh turkey (12-16 pounds)

     CONGRI
     8 thick slice slab bacon
     ½ cup chopped white onion
     6 garlic cloves, peeled and minced
     ½ cup chopped green bell pepper
     ¼ cup minced red bell pepper
     2 cups cooked black beans, or canned beans (rinsed)
     2 cups long-grain white rice, half cooked
     2 bay leaves, cracked
     1 tablespoon ground oregano
     ¾ cup dry white wine
     salt and pepper, to taste
     Escarole or other greens and fresh edible flowers (optional)

In the container of a food processor, blend garlic with salt, pepper, poultry seasoning, cumin and oregano. Add sour orange juice and onion and process into a puree for 5-10 seconds. With clean hands or a pastry brush, spread mixture inside the turkey and out, coating well even into the recesses of the cavity. Continue to rub mixture over turkey while it marinates in the refrigerator for at least 2 hours, or overnight.

In a large skillet, fry 4 slices of the bacon until crisp. Remove and crumble. Add onion, garlic, and bell peppers and sauté until soft and translucent. Add black beans, rice, bay leaves, oregano, wine and salt and pepper to taste.

Preheat the oven to 375° F. Loosley stuff the turkey with the rice mixture, or congri. Close up turkey by sewing, or other method to seal in stuffing. Place remaining uncooked slices of bacon on top of the skin, fastening with heavy round toothpicks to secure. Cover top loosely with aluminum foil. Roast for 4-5 hours, according to regular turkey roasting procedures.

When done, decorate bird on a huge platter laced with lots of frilly greens and colorful edible flowers.

Guinea Hen with Raisins and Hazelnuts (Guinea con Pasas)

Consumption of the succulent guinea hen has been a favorite Cuban tradition, especially during festive season. This is a classic, easy to prepare recipe. Serves 4 to 8

     ¾ cup lime juice
     ½ teaspoon white pepper
     4 garlic cloves, peeled and crushed
     3 tablespoons minced white onion
     ¾ cup plus 1 tablespoon olive oil
     4 guinea fowl, about 2 pounds each, cut into quarters
     1 white onion, cut into rings
     1½ cups dry red wine
     2 tablespoons balsamic vinegar
     salt, to taste
     1 cup seedless black raisins
     ¾ cup peeled hazelnuts
     Fresh parsley sprigs for garnish

Make a marinade by combining lime juice, pepper, garlic and minced onion, and 1 tablespoon olive oil. Pour over guinea hens. Rub in well and allow to marinate in refrigerator for 2 to 3 hours, turning hens several times to coat.

Heat 2 large heavy skillets and add ¼ cup olive oil to each. When oil begins to smell fragrant, add the onion rings and guinea hens, with their marinade. Cook until hens are browned on all sides.

Remove hens from pans and set aside. Add wine and vinegar to skillets, mixing with pan drippings, and season sauce with salt. Return hens to skillets, cover, and simmer on low heat for 50 to 60 minutes, until hens are tender. Uncover, add raisins and hazelnuts, and cook for 15 minutes longer, until sauce is reduced.

Serve hens topped with sauce and garnished with fresh parsley sprigs.

Cuban Spanish Wine Punch (Sangría de Cuba)

The famous beverage is a big crowd pleaser, and a must for any occasion with a Spanish-speaking theme. Prepared in pitchers, this traditional Hispanic way to enjoy wine also offers a colorful festive flair. Serves 8 to 10

     ¼ cup granulated sugar, or to taste
     1 cup water
     ½ cup fresh orange juice
     ½ cup fresh lime juice
     1 Valencia or other juicy orange, thinly sliced
     1 lime, thinly sliced
     1 cup sliced canned peaches
     1 apple, sliced
     ¼ cup maraschino cherries
     1 (750 ml) bottle Burgundy wine
     ½ cup light or white rum
     1 cinnamon stick
     6 ounces soda water

Dissolve sugar in water in a large pitcher. Add fruit juices, fruit, wine, rum and cinnamon stick. Add a dozen or more ice cubes and stir gently with a wooden spoon until cold. Cover pitcher and allow to stand at least one hour in the refrigerator. Remove cinnamon stick. Add soda water. Stir lightly and serve in chilled red wine glasses, putting a portion of fruit in each glass.

Malecon Moon (Luna del Malecon)

This drink's name originates from the Malecon waterfront, a popular area in Havana. Drawing locals both young and old, festivities often carry on until early morning with the help of this popular cocktail. Serves 4

     1 ounce fresh lime juice (plus extra to rim glasses)
     salt to rim glasses)
     8 ounces tequila gold
     2 ounces triple sec liqueur
     4 cups shaved ice
     ¾ cup peeled hazelnuts
     fresh lime slices for garnish

Dip rim of each cocktail glass in a container holding a small amount of lime juice. Dip rim of each cocktail glass into a plate of salt. Place glasses in freezer to chill.

In the container of a blender combine lime juice, tequila and triple sec. Blend on low speed until smooth (about 10 seconds). Add shaved ice, one cup at a time, and blend on high speed until frosty, or about 10 seconds between each cupful. Pour into chilled cocktail glasses and garnish with lime slices.

______________________________________________________________________________

© 2003 by CubanBest
12 Water Street Vancouver BC Canada V6B 1A5
TOLL FREE: 1-877-682-4427

For other recommendations about mild-to-strong Cuban cigars, check out our previous article
"Cigar Recommendations for New Cuban Cigar Smokers".

For more information about Cuban cigars in general, try "Why Cuban Cigars are so Expensive", or call the store anytime.

Check back for more coverage of your favorite cigars.