Old Cuban

The Mojito sent through finishing school: aged rum brings warmth and depth where a Mojito would use white, while lime and mint keep it bright and two dashes of Angostura lend an aromatic spine. Shaken and strained straight up into a chilled coupe, it takes a float of brut Champagne that lifts the whole thing into something elegant and effervescent.

RefreshingClassicMinty

Ingredients

  • 7 pieceFresh Mint(lightly muddled)
  • 1.5 ozAged Rum
  • 0.75 ozLime Juice
  • 1 ozSimple Syrup
  • 2 dashAngostura Bitters(Angostura)
  • 2 ozChampagne(chilled, brut (or Prosecco))

Garnish: Mint Sprig

Preparation

Shaken · Coupe · Up

  1. 1.

    muddle

    Lightly muddle the mint leaves in the bottom of a shaker to release the oils without shredding.

  2. 2.

    add

    Add the aged rum, lime juice, simple syrup, and Angostura bitters over ice.

  3. 3.

    shake

    Shake well until thoroughly chilled.

  4. 4.

    strain

    Double-strain into a chilled coupe to keep the mint flecks out.

  5. 5.

    top

    Top with chilled brut Champagne (or Prosecco).

  6. 6.

    garnish

    Garnish with a fresh mint sprig.

Origin

Audrey Saunders, a bartender who trained under Dale DeGroff, created the Old Cuban in 2001. She went on to refine and champion the drink at Pegu Club, the bar where she served as creative lead from its 2005 opening until 2020. Together with her Gin-Gin Mule, it has come to be regarded as a modern classic, and the IBA now includes it in its New Era category.

Sources

Flavor Profile

dilution
33%
sweet
29%
fizz
26%
fruity
21%
sour
18%
citrus
15%
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