Cocktails a Reus

The Masclet is a traditional drink from the Festa Major in Reus (in June) and the Festes de Misericòrdia (in September). It is a combination deeply linked to the local identity, made with Plim, vermut de Reus, and aged rum, accompanied by fine shavings of ginger and lime, with a light touch of mint that provides freshness. Its origin dates back to the year 2000. During a conversation at one of the tables in the Flaps venue, the idea arose to create a signature drink for the Festa Major, made with characteristic ingredients deeply rooted in the city, such as vermut de Reus and Plim. It was the owner of the venue who prepared the first Masclet, shaping a combination designed to represent the festive spirit of Reus. From that initiative came the proposal for a drink that would fully identify with Reus, and subsequently, the name Masclet appeared, inspired by the 'mascles' or mortars of the Tronada, one of the most iconic elements of the city's festivities. This is the original recipe of the first Masclet and the same one that eventually won the first Masclet contest, consolidating itself as the benchmark combination and another part of the festive tradition of Reus.

The oldest history takes place in the 19th century, specifically in the 1820s, when its creator, the Puerto Rican pirate Roberto Cofresí y Ramírez de Arellano, was found using a curious concoction containing coconut, pineapple, and white rum to inspire morale and courage in his crew. This mixture was the recipe for what would later become the famous cocktail known as 'piña colada', a sweet alcoholic drink prepared with rum, coconut cream, and pineapple juice.

An irresistible, fresh, and elegant cocktail that catches the eye and makes you fall in love at the first sip. Made with cava brut nature, natural strawberries, a soft touch of sugar, and a few drops of lemon juice that give it a slightly acidic and very refreshing point. All served with crushed ice, which keeps it alive, bright, and intense until the last moment. The natural sweetness of the strawberry melts with the finesse of the cava bubbles, creating a smooth, aromatic, and surprisingly balanced combination. The final citrus touch awakens the palate and makes it even more addictive. A cocktail designed to enjoy, toast, and get carried away... if you try it once, you'll repeat without even thinking about it.

Cocktail created in the canteen of the Els Castillejos Military Barracks. Inaugurated in 1951 in the La Mussara area, in the Serra de Prades, the Castillejos Military Camp was for more than two decades a key center for the training of officers and NCOs of the University Militias (IMEC). At its peak, it housed up to 5,000 soldiers, who stayed in brick barracks or tents, depending on the period. Smooth but explosive, Rum, Vodka, tequila, whisky, vermouth, peach juice, mint and redcurrant.

Nevertheless, vodka owes its current composition to the Russian inventor of the periodic table of elements, Dmitri Mendeleev. He discovered that the ideal water/alcohol ratio for vodka was 40°. Currently, recent research by the firm Oval, producer of the Austrian vodka of the same name, concluded that 42° was an even better ratio. Vodka produced in Russia contained 40% alcohol and the one produced in Poland reaches 45% alcohol by volume. Currently, the typical alcohol content ranges between 37.5% and 42% in ordinary vodkas (up to 70% in some Russian specialties), so its caloric contribution to the body per 100g is 315 kcal.

The Margarita is a cocktail composed of tequila, triple sec, lime, and sugar; it is served with salt on the rim of the glass. The drink is served by shaking the ice. There is no certainty regarding the origin of this cocktail. The first record of adding tequila to a cocktail is in Mexico in 1934. For some, the first Margarita cocktails date back to the 1940s made in Ciudad Juárez or Acapulco (Mexico), while for others it originated in Beverly Hills, California, in the 1950s.

The first writing about whisky dates from 1405 in Ireland, where it was distilled by monks. It was also mentioned in Scotland. Although whisky was thought to have existed for hundreds of years, where and when it was first distilled is unknown. Due to the little information available on this aspect, the origin of this drink is uncertain. The main characteristic that makes one whisky different from another is the fermentation, distillation, and aging in wood.

The daiquiri, or daiquirí as it is pronounced in Cuba, is a rum-based cocktail. These are the basic ingredients: White rum, lemon juice, sugarcane syrup, crushed ice. After shaking the ingredients in a shaker, the drink is served in a chilled glass. The name daiquiri comes from the name of an iron mine in eastern Cuba. This cocktail was created by a Catalan emigrant to Cuba, Constantí Ribalaiga i Vert, born in Lloret de Mar in 1888

Vodka, Cointreau, orange Fanta, and currant. Sex on the Beach is a cocktail that was invented in the 1980s in Miami, made with a vodka base. It has become a popular cocktail, and not just because of its name.

Rum is an alcoholic beverage made from the fermentation and distillation of molasses or sugarcane juice. Most of its production is in the Americas, specifically in the Caribbean. After fermentation, the product is distilled at high temperatures using copper or stainless steel stills to obtain a high ethanol content. The resulting distillate is then diluted with pure demineralized water until it reaches an ethanol concentration of between 35 and 40%. Subsequently, optionally, it is subjected to aging processes, generally in oak barrels

From its earliest origins in the Middle Ages, the drink has evolved from a herbal medicine to a trade item in the spirits industry. Gin was developed from the Dutch distillate jenever and became popular in Great Britain (particularly in London) when William of Orange became King William III of England. Contemporary gin is produced in different ways, from a wide range of herbal ingredients, leading to a number of different styles and brands. After juniper, gin tends to be flavored with botanicals/herbs, spices, flowers, or fruits, or often a combination of these.

Our cocktail is famous, made 100% with natural fruits. Havana, in Cuba, is the cradle of the mojito, although its exact origin is a subject of debate. It was known that local South American Indians had remedies for various tropical diseases, so a small group landed in Cuba and returned with ingredients for an effective medicine. The ingredients were sugarcane brandy (a raw form of rum made from sugarcane) mixed with local tropical ingredients: lime, sugarcane juice, and mint. Lime juice alone helps significantly combat scurvy and dysentery, and rum was soon added, and the drink became popular as the latter product became more affordable for the British (ca. 1650). Mint, lime, and sugar also helped to hide the harsh taste. Another theory is that it was invented by Sir Francis Drake. The cocktail "El Draque" was prepared with brandy. Although this drink was not called a mojito at that time, it was the original combination of these ingredients.

White rum, natural lime and sugar. In Portuguese, the name "caipirinha" is an affectionate diminutive referring to the caipira people, which in Spanish, although it uses an adapted form of Portuguese, its most exact translation would be caipirita. Its name, however, is a derivation of 'cachaça caipira' – as cachaça produced in Piracicaba was popularly known – which was widely used in making the cocktail.