Old Cuban
The Quirky Foodster Team
Ingredients
- Aged rum — 45 ml (1 1/2 oz)
- Fresh lime juice — 22.5 ml (3/4 oz)
- Simple syrup — 15 ml (1/2 oz)
- Fresh mint leaves — 6-8
- Angostura bitters — 2 dashes
- Champagne, to top — 45 ml (1 1/2 oz)
Method
- Muddle the mint gently with the syrup and lime juice.
- Add the rum, bitters and ice, and shake until well chilled.
- Double-strain into a chilled coupe.
- Top with champagne and garnish with a mint leaf.
Description: A modern classic that combines a Mojito-like rum-mint-lime base with a champagne top, elegant and refreshing.
Cultural Background: Created by bartender Audrey Saunders at the Pegu Club in New York in the early 2000s, quickly recognized as one of the era's most influential new cocktails.
Tips: Double-strain to remove small mint fragments before topping with champagne.
Variations: A dash of orange bitters alongside the Angostura adds extra complexity.
Serving Suggestion: Serve up, well chilled, topped with fizzing champagne.
Nutrition: Approx. 170 kcal per serving
FAQs:
Q: Why is this considered a modern classic?
A: It's widely cited as one of the defining cocktails of the 2000s craft cocktail revival, elevating a Mojito-style base into something more refined.
- Aged rum — 45 ml (1 1/2 oz)
- Fresh lime juice — 22.5 ml (3/4 oz)
- Simple syrup — 15 ml (1/2 oz)
- Fresh mint leaves — 6-8
- Angostura bitters — 2 dashes
- Champagne, to top — 45 ml (1 1/2 oz)
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