Bertha Libre

Rum, cola, lime. Three ingredients that have not needed improving since Havana, 1900. Bertha Libre improves them anyway, and it is named after the cow on the bottle, which should tell you how seriously it takes itself.

The Mango Habanero liqueur goes in alongside the rum, not instead of it — you want the rum's depth underneath. Cola brings the caramel, mango cuts across it with something brighter, and the habanero turns up on the finish where the lime usually does all the work. It is still recognisably a Cuba Libre. It just has an opinion now.

Fill the glass with ice before anything else; a warm Cuba Libre is a sad thing. Rum and liqueur, then cola poured down the side of the glass to keep the fizz, then a lime wedge squeezed hard and dropped in — the oils from the skin matter as much as the juice. Stir once and stop. Three centilitres of rum keeps it easy; more, and the mango starts losing.