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Old Cuban
In 2004, Audrey Saunders created a drink at her New York bar, Pegu Club, that would go on to become a modern classic. It’s got the heart of a Daiquiri, but with aged rum, muddled mint and a few dashes of bitters. The final flourish is a splash of bubbly, which lightens the drink and makes it sparkle.
By Eric Vellend
Recipe
Sweet, sour and herbal, the cocktail is wonderful with Huli-Huli Chicken & Pineapple, our spin on a popular Hawaiian dish.
¾ oz simple syrup
6 mint leaves
1 ½ oz aged rum
¾ oz fresh lime juice
2 dashes Angostura bitters
2 oz dry sparkling wine such as cava, chilled
Mint leaf to garnish
1. In a cocktail shaker, muddle simple syrup and mint. Add rum, lime juice and bitters. Fill 3/4 full with ice. Shake until ice cold, about 12 seconds. Fine-strain into a chilled large coupe. Top with sparkling wine and stir once. Garnish with mint leaf.
Makes 1 drink

