Carlos Enrique Cuarta is a native of Venezuela. He has now been a long time resident of the USA and the great city of Chicago—11 years. From his beginnings in South America to the present he has collected an incredible amount of culture. His enthusiasm for life, and his inexhaustible curiosity are an example to many people he has touched in his career as one of Chicago’s finest bartenders. A note to the reader, Carlos has never worked behind a Chicago bar establishment; however, he has tirelessly pushed the limits as a bartender for many spirit brands, private clients, and catering companies. A notable accomplishment since it takes undisputedly more commitment and perseverance to pursue the art of craft cocktailing on one’s own time and dime.
That kind of tenacity has not gone unnoticed, however. In 2010, Carlos was the recipient of the Diageo Celebrate the Future Scholarship Fund, a scholarship that allowed him to continue his spirits education at the prestigious BAR (Beverage Alcohol Resource) in New York City. Over the years, during his involvement in the USBG Illinois Chapter, Carlos has been extremely active in supporting his fellow bartenders and mentor, Bridget Albert, at the Academy of Spirits, various charitable organizations, and also mentoring and financially assisting other Latino bartenders in pursuing our great craft. In his spare time, he continues to improve his skills by attending classes put on by the likes of industry icons like Dale Degroff, Steve Olson, Angus Winchester, and Junior Merino.
Those who know Carlos can personally attest also to his insatiable need to experiment with the elements of the cocktail. At home he is constantly working on various infusions, syrups, cordials and recipes for his own pleasure, but also in preparation for the many projects and competitions he has committed himself to. In fact, Carlos, though grounded in classical Mixology, has never shied away from modern challenges. Though he has worked for brands in the Bacardi family, Beam Global, and Diageo, he has also developed cocktail recipes for PepsiCo, Wrigley Gum, and Red Bull.
All in all, Carlos has dedicated his life to raising up the bartending craft and at no expense to his lust for life. In fact, they are one in the same. As Carlos says, “Always be sipping”
Where I grew up in Venezuela, I was surrounded by sugarcane fields, I first hand experience the field sugar cane process from planting all the way to harvesting, beautiful smell came from the fields during the whole process.
Unconsciously all those memories are so useful today. I remember seeing how the “campesinos” worked in the field and how the sugarcane field was burned, harvested, picked up and then delivered to the sugar factory and then transformed in molasses to the distillery.
As I grew up and was allowed to legal drink, my passion for rum grew, after learning the versatility of this spirit.
The most amazing thing rum has to offer is that its a true product that comes from sugarcane. Then you have all the versatility of the rums, thanks to all the non-standard methods that each country has, this makes rum so rich.
At the same time, even though it sounds simple, the production of rum is very complex.
Hand Shaken Daiquiri (variation)
Glassware: Coupe
1 oz. Bacardi Superior Silver Rum
1 oz. Santa Teresa Grand Reserva Rum
3/4 Spoon of Cane Sugar or 2/3oz. Cane Simple Syrup 1:1
¾ oz Fresh lime juice
Method:
Add the lime juice and sugar into your shaker, stir well to dissolve and then the rum. Shake with cracked ice. train into a chilled cocktail glass.
This industry is consistently growing, but the last 12 years it experiences a constantly blooming that increases every year, I am seeing a lot of experimentation and more producers going into the aged categories, playing with the process and type of vessels.
Its incredible that as more people try this spirit they love the spirit more and want to learn more about the category.
I am glad to see how the US Rum Industry have evolved and having a renascent of a very authentic Colonial American Spirit. Also the sum of non traditional rum producers countries make the picture bigger and more interesting.
Rum is a winning bet to our palate.
-Bridget Albert a Bartender/Mixologist, whom founded the United States Bartender’s Guild – Illinois Chapter, the Academy of Spirits and the Advanced Academy here in Chicago.
During her classes we learn about Rum since the humanity started playing with the sugar cane, until the actual days, we also were expose to taste all the styles and listen to knowledgeable guest speakers as well.
-David Cid- Bacardi Brand Master, a very passionate and enthusiastic rum person, a natural educator, always open to share his knowledge about the category.
He helped me as well to understand more deeply the Rum process and the endless variables of this distillate.
I am pretty sure that I am not the only one who still contacting David and bombarding him with Rum questions, he enjoy to RUMmage his knowledge and share his experiences.
-Tito Leonard Cordero a recognized Venezuelan Rum Master from Diplomatico Rum, which whom I have had countless conversations about Rum in general, Venezuelan Rum, its style, law, regulations and diverse process. Always willing to share experiences and knowledge.
What about to express my last word with some Rum…
Rum Last Word (modified)
Glassware: Coupe
1 oz. Diplomatico Blanco Reserva Rum
½ oz. Luxardo Marraschino Liqueur
½ oz. Green Chartreuse
½ oz. Fresh Lime Juice
2 drops of Lavender Scrappy’s Bitters
Method:
Add the ingredients into the shaker, except the bitters, ice the tin. Shake well , then strain into a chilled cocktail glass and add the bitters, stir once.
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