Sweet, minty and topped with champagne, the Old Cuban is a fresh and biting rum-based cocktail.
The rain had stopped, but the air was muggy and thick from the storm. It had come down hard and fast, like Brannigan’s Law. After chuckling to myself over that reference, I stepped out onto the steaming, wet sidewalk, watching the streetlights come on with every step I took, the afternoon now giving way to night. Soon enough, the ground I walked upon reflected the lights above, creating a twinkling, drenched panoply of color and blinking signs. One word in particular kept shouting out at me from a few blocks away… “Cocktails.” Sounded good to me.
It was a dark room, a few table lights and candles on the bar being the only illumination. I couldn’t make out the faces of anyone there, and maybe I didn’t want to. The few stragglers hanging around were surrounded by bottles of beer and empty shot glasses. One had a rocks glass, with the remnants of a non-descript brown liquid languishing at the bottom. Would this place be able to accommodate my well-traveled palate? Or was it just a simple Boilermaker for me this evening? Only one way to find out.
The barkeep was tired, but had energy behind their weary eyes. They might’ve lived behind the bar for decades, from what I saw, and seemed halfway okay with that. Before I could speak, they held up a gnarled hand.
“Hold on there, fancy pants. I’m ordering for you.” There was a slight disdain in their voice, almost as if they expected me to complain about anything and everything. Before I could voice my displeasure, a frosty coupe was placed gently before me. In it, a golden and bubbly libation, garnished with mint, awaited me. I sipped it once, and immediately found a new favorite.
The bartender told me what I had been served was a pretty new cocktail, invented around the early 2000s in New York City by mixologist Audrey Saunders. Inspired by the Mojito and French 75, Saunders had crafted a new classic, which she dubbed the Old Cuban.
“You see?”, the barkeep said with a smile. “We’re sophisticated here, too.”
Behind me at one of the tables, a loud belch rang out.
What Is The Best Rum To Use In An Old Cuban Cocktail?
Our recipe calls for using an aged rum as the cocktail’s spirit base. There are a few varieties to choose from, so you can have a little fun experimenting with different bottles and brands. Spiced rum, dark rum and gold rum will bring varying levels of intensity and complexity to your drink, with the gold being the lightest tasting of the three. Whenever I keep these style of rums at home, it’s usually a bottle of Kōloa or Kraken, with the former Hawaiian brand being a little more expensive, but incredibly worth the price.
Ingredients
- 8 fresh mint leaves
- 1 ounce fresh lime juice
- 1 ounce simple syrup
- 2 ounces aged rum
- 1 dash Angostura bitters
- 2 ounces champagne or sparkling wine, chilled
- Mint sprig for garnish
Instructions
- In a cocktail shaker, gently muddle the mint leaves with the lime juice and simple syrup.
- Add the aged rum and bitters along with plenty of ice. Shake until the outside of the shaker feels cold.
- Double strain the mixture into a pre-chilled coupe glass. Top with champagne and garnish with a mint sprig.
Nutrition
WHAT GLASSWARE AND GARNISH ARE USED?
Chill a coupe in your freezer for about fifteen to thirty minutes before serving your cocktail. Garnish with a fresh sprig of mint.
WHAT IS THE BEST KIND OF MINT TO USE IN THIS COCKTAIL?
There are a few types of mint that are ideal for use in mixed drinks that call for the ingredient. Spearmint is the most common, and easiest to find. Mojito mint is native to Cuba, and is best when used in the drink that shares its name. Also, Kentucky Colonel is a mint with particularly large leaves that works nicely in a Julep.
Similar Drinks To The Old Cuban Cocktail
Some of the best libations in existence are of the minty, sweet and sparkling variety. The Old Cuban has become a favorite around my home, and I bet it’s become popular in yours, too. But what about other drinks that have the same delicious qualities? A spirit, a little mint, a fizzy finish… These are just a few of the qualities that can go into a memorable and potent beverage.
- Blackberry Bourbon Smash – Fruity, fresh and smoky, this is a tipple that demands a second round.
- Suffering Bastard – This bubbly gin and bourbon combo is topped off with a little mint garnish.
- Hugo Spritz – Floral and fresh, this effervescent cocktail is a real treat on a warm day.
- Tequila Mojito – Your next Mojito will be a memorable one when you use tequila as the foundation.
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