Bodeguita del medio La Complaciente" in Empedrado Street, in the old Havana district. He renamed the place Casa Martínez. Angel Martínez sold typical Cuban products and, from time to time, served dinner to the regulars. But mainly, the people who were found at the Casa Martínez, were there to have a drink with their friends, and savor a brand new cocktail called Mojito, made with rum, mint, sugar, lemon and club soda. In 1949, the cook Silvia Torres aka “la china” prepared the food. Very quickly, the Casa Martínez became the centre of Havana’s cultural effervescence. Attracted by the bohemian charm of the
Blow My Skull Off famous cocktail created in Australia". It is included in the 1864 Australian cookbook "The English and Australian Cookery Book". Cocktail historian Sebastian Raeburn has stated that Melbourne was "one of the great cocktail centres of the world." An alternate version of the cocktail in the mid-19th century in Australia was prepared using a mixture of porter, brandy, rum, lemon or lime juice, sugar and boiling water. Blow My Skull Off Blow My Skull Off, sometimes referred to as Blow My Skull, is a cocktail that originated in the mid-19th century in Australia, and at that time was prepared using rum,