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Old Cuban
An upper class cousin of the Daiquiri and the Mojito, the Old Cuban combines Rum, Mint, Lime and a top of Champagne. Remember to go easy with the Champagne. A shot or two is all thats needed to top off the drink, without unnecessary dilution of the other ingredients. Created by Audrey Saunders of the Pegu Club, New York.
Mix
1.5 shots of Light Rum
0.5 shots of Dark Rum
0.75 shots of Lime Juice
0.5 shots of Sugar Syrup
8 Mint Leaves
1 dash of Old Fashioned Bitters
Top up with Champagne
Shake
Muddle the Rum with the Mint, add the Lime and Syrup, shake thoroughly, strain and top up with Champagne.
Pour
Serve in a Flute glass and garnish with a floated mint leaf.
Ingredient Profile
Bubbles and a mint leaf float on the surface of the delicious Old Cuban cocktail.
More on the Old Cuban
This drink is typically listed on the web (often quoting Dale DeGroff) with a whole shot of Sugar Syrup which can make this fantastic cocktail overly sweet. Simon Difford lists a more balanced half a shot of syrup in his diffordsguide books.
Robert Hess mixes up the Old Cuban in a video for the Small Screen Network.
NW at Nopa makes this cocktail using Light Rum only, omitting the Bitters and over-muddling the Mint to produce an interesting green tinged variation on the Old Cuban.
Shot by Shot Guide
PartyCocktails.com's shot by shot guide shows how to mix a Old Cuban cocktail. Don't forget to check out our Top Ten Tips For Mixing Cocktails
Fill a Flute glass with ice and water to chill it while mixing the cocktail.
Add 8 Mint Leaves to the mixing tin.
Gently muddle the contents of the mixing tin
Measure 0.75 shots of Lime Juice and add to the mixing tin.
Measure 0.5 shots of Sugar Syrup and add to the mixing tin.
Add 1 dashes of Old Fashioned Bitters to the mixing tin.
Add lots of ice to the mixing tin.
Shake the drink well until condensation forms on the outside of the mixing tin.
Discard the ice and water in the glass.
Fine strain the contents of the mixing tin into the glass.
Gently stir.
Taste the cocktail and if necessary adjust the balance with a touch of extra sugar or citrus juice.
Garnish the cocktail with a floated mint leaf.