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Gold Cuban
by MyBeverageGuide
Recipe & Ingredients
- 30ml: Santiago De Cuba Anejo Superior 11 Years (rum)
- 40ml: Mr. Ingwer (ginger liqueur)
- 5pieces: Mint Leaf (mint)
- 20ml: Lemon Juice Fresh (citrus juice)
- 1dash: The Bitter Truth Aromatic Bitter (aromatic bitters)
- 5ml: Simple Syrup (sugar syrup)
- 50ml: Cremant (dry sparkling wine)
Garnish
- 1x mint leaf, Drop the garnish into the drink.
Preparation
Ice:
ice cubes for shaking
ice cubes to chill the glassware
Technique:
shake / doublestrain / top up
Glassware:
Coupette
Categories:
Aperitivo
Brunch
Twist
Drink Description
<<This riff of the Old Cuban uses Cremant from Germany and organic ginger liqueur from a small Hamburg manufacturer.>>
Mixing Instructions
Detailed Recipe Instructions
Mixing Tips
Mise En Place
- Keep all equipment and ingredients within range. It will be easier and faster to mix the drink.
Glassware
- A chilled glass keeps your drink longer and more enjoyable. Your used ice will melt slower, and the taste will stay longer.
Technique
- While pressing the citrus fruit, for example, lemon or lime. You could use the pressed fruit and give it into the shaker as a fragrant ingredient. It will release some of the oils while shaking the drink. After you better double-strain it.
- Don't pour any carbonated filler inside a shaker, and shake it! It will burst, and everything will spill over.
- If you double-strain the drink after shaking it, it will prevent those tiny particles of the herbs or spices from floating on top of the guest's glass.
Mise en Place
Ice:
ice cubes for shaking
ice cubes to chill the glassware
Bar Equipment:
Jigger
Cocktail Shaker
Hawthorne Strainer
Fine Mesh Strainer
Garnish:
1x mint leaf
Mise en Place
Ice:
ice cubes for shaking
ice cubes to chill the glassware
Bar Equipment:
Jigger
Cocktail Shaker
Hawthorne Strainer
Fine Mesh Strainer
Garnish:
1x mint leaf
Essential Infos
Name:
Gold Cuban
Style:
Old Cuban
Bar Technique:
shake
double strain
top up
Ingredients by Category:
rum
ginger liqueur
mint
citrus juice
aromatic bitters
sugar syrup
dry sparkling wine
Garnish:
mint leaf
Color:
golden dark honey
Flavour and Texture
Aroma
ginger
mint
lemon
Flavour
basil green
dark chocolate
ginger
Texture
complex
mellow
fizzy
Podcast
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Caption
Hi and welcome to the recipe podcast from "mybeverageguide.com".
This podcast episode is about the mixed drink,
Gold Cuban, presented
by
MyBeverageGuide.
This riff of the Old Cuban uses Cremant from Germany and organic ginger liqueur from a small Hamburg manufacturer.
The ingredients are
If you like, you can try to follow our Recipe Instructions:
Editors Notes: So Konstantin Schwarze came up to us with his own product. It was a ginger liqueur that he was producing in Hamburg near the Restaurant. It's an organic ginger liqueur and very versatile to use. He came up with the idea to invite some people from our industry, and I had the chance to get a little bit creative. But by the end of the day, I just made a simple riff on the Old Cuban, but it was a good one =) The ginger pairs well with the used rum and mint. For tipping up the drink, I used our Cremant. In the end, you don't end up with the heavy yeast flavors you could sometimes find in champagne.
Mixing Tips and Best Practice:
The Aromas are:
This riff of the Old Cuban uses Cremant from Germany and organic ginger liqueur from a small Hamburg manufacturer.
The ingredients are
- 30 ml Rum
- 40 ml Ginger Liqueur
- 5 pieces mint
- 20 ml citrus juice
- 1 dash Aromatic Bitters
- 5 ml sugar syrup
- 50 ml Dry Sparkling Wine
- Jigger
- Cocktail Shaker
- Hawthorne Strainer
- Fine Mesh Strainer
If you like, you can try to follow our Recipe Instructions:
Editors Notes: So Konstantin Schwarze came up to us with his own product. It was a ginger liqueur that he was producing in Hamburg near the Restaurant. It's an organic ginger liqueur and very versatile to use. He came up with the idea to invite some people from our industry, and I had the chance to get a little bit creative. But by the end of the day, I just made a simple riff on the Old Cuban, but it was a good one =) The ginger pairs well with the used rum and mint. For tipping up the drink, I used our Cremant. In the end, you don't end up with the heavy yeast flavors you could sometimes find in champagne.
Mixing Tips and Best Practice:
- While pressing the citrus fruit, for example, lemon or lime. You could use the pressed fruit and give it into the shaker as a fragrant ingredient. It will release some of the oils while shaking the drink. After you better double-strain it.
- Don't pour any carbonated filler inside a shaker, and shake it! It will burst, and everything will spill over.
- If you double-strain the drink after shaking it, it will prevent those tiny particles of the herbs or spices from floating on top of the guest's glass.
- A chilled glass keeps your drink longer and more enjoyable. Your used ice will melt slower, and the taste will stay longer.
- Keep all equipment and ingredients within range. It will be easier and faster to mix the drink.
The Aromas are:
- ginger
- mint
- lemon
- basil green
- dark chocolate
- ginger
- complex
- mellow
- fizzy