Gold Cuban

This riff of the Old Cuban uses Cremant from Germany and organic ginger liqueur from a small Hamburg manufacturer.

Source: The recipe is a riff on an existing recipe with different ingredients.

ingredients

  • 30 ml
    Santiago de Cuba Anejo Superior 11 Years (Rum)
  • 40 ml
    Mr. Ingwer (Liqueurs)
  • 5 pieces
    mint leaves fresh (Herb)
  • 20 ml
    lemon juice fresh (lemon juice)
  • 1 dash
    the bitter truth aromatic bitter (Aromatic Bitters)
  • 5 ml
    simple syrup (1:1) homemade (sugar syrup)
  • 50 ml
    Cremant (Sparkling Wine)
how to mix:
Juice the lime, and add both the lime juice and the squeezed lime into the shaker. Add all other remaining ingredients (except the sparkling wine!) into the shaker. Add ice cubes. Shake until chilled and fine-strain into a serving glass, with no ice inside. Top up with sparkling wine. Add your garnish.
garnish:
1x mint leafs
Drop the garnish into the drink.
Image: supermachine.art
Timo Wessels
Rights: Creator
Copyright: Copyright

beverage details

featured

bar technique:
Double-Strain, Shake, Top Up
equipment:
cocktail shaker, fine-mesh strainer, hawthorne strainer, jigger
glassware:
Coupette
garnish:
mint leafs

characteristics

variation:
Old Cuban
style:
Aperitivo, Brunch, Twist
occasion:
After-Dinner Delights, High-Tea Elegance, Historical Elegance
Color:

aroma chart

  • Fruity
  • Alc. Strength
  • Finish
  • Sweetness
aroma:
Ginger, Lemon, Mint
texture:
bubbly, dense, lively

detailed mixing instructions

  1. Chill the serving glass with either crushed ice or ice cubes. Or place it in a fridge or freezer.
  2. Prepare your bottle setup.
  3. Prepare your Mise en Place.
  4. Prepare your garnish.
  5. Juice the lime, and add both the lime juice and the squeezed lime into the shaker.
  6. Add all other remaining ingredients (except the sparkling wine!) into the shaker.
  7. Add ice cubes.
  8. Shake for about 30 seconds.
  9. Take the chilled glass out of the fridge/freezer. If you used ice to chill the serving glass, remove everything from the glass.
  10. Double-Strain the mixed liquid into the chilled coupette glass with no ice inside.
  11. Top up with sparkling wine.
  12. Add your garnish.
  13. Clean up your working station.

mixing tips

garnish

  • Always use fresh herbs for the garnish.

technique

  • Use Double-Strain for preventing particles in a drink

ingredient

  • Pour the sparkling wine slowly into the serving glass.
  • Start with the cheapest ingredients (the syrup) first.
  • The Filler is best poured, while fresh, cold and fizzy.

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