The Old Cuban
The Old Cuban Cocktail
One of the youngest members of the classic cocktail list, the Old Cuban is a delightful cross between a Daiquiri and a Fizz. It tastes almost like a Mojito, but the sparkling wine gives it an extra touch of class.
First created by Audrey Saunders of the Pegu Club in New York City in 2001, Saunders put herself, her club, and—most importantly—the Old Cuban cocktail on the map when she opened her bar and unveiled this now-iconic drink simultaneously.
The Old Cuban gets its name—and its flavor profile—from the use of aged rum. A white rum won’t bring enough depth, and a dark rum will overpower the drink. The perfect rum for this cocktail is a golden rum aged a minimum of five years.
At the time of writing, I have Angostura 1919 on my shelf, and it works a treat. Of course, there are many aged golden rums that would complement this cocktail beautifully.
While I recommend using a good-quality sparkling wine with a dry finish, I’m not about to say you must buy Champagne. Some sparkling wines are far superior to others, and I would never use a sparkling wine in a cocktail that I wouldn’t drink on its own. If you have access to an Italian Franciacorta or a French Blanquette, either would be perfect. Some might say putting Franciacorta in a cocktail is a waste—but using cheap Prosecco or Cava won’t give your cocktail the balance it needs.
If you’ve gone to the effort of buying an aged rum, you should also invest in a decent sparkling wine. An expensive spirit mixed with cheap fizz simply won’t work.
the Old Cuban Ingredients
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45 ml aged golden rum (minimum 5 years, e.g. Angostura 1919)
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6 mint leaves
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20 ml fresh lime juice
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15 ml sugar syrup
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2 dashes Angostura bitters
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22 ml Champagne or quality sparkling wine (e.g. Franciacorta or Blanquette)
Instructions
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Add the rum, mint leaves, lime juice, sugar syrup, and bitters to a shaker.
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Shake well with ice.
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Fine-strain into a chilled coupe glass.
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Top with Champagne or sparkling wine.
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Garnish with a sprig of mint.
