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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.>>

Table of Content

Updated: 25. December 2022
150 ml = 1 serving

Mixing Instructions

  1. Juice the lime, and add both the lime juice and the squeezed lime into the shaker.
  2. Add all other remaining ingredients (except the sparkling wine!) into the shaker.
  3. Add ice cubes.
  4. Shake until chilled and fine-strain into a serving glass, with no ice inside.
  5. Top up with sparkling wine.
  6. Add your garnish.

Detailed Recipe 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

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
  • 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
The mixed drink is served in a Coupette and you need the following items to mix the drink
  • 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
The flavours are:
  • basil green
  • dark chocolate
  • ginger
The textures are:
  • complex
  • mellow
  • fizzy
For more recipes and ideas you can visit our homepage "mybeverageguide.com" or subscribe to our newsletter. Thanks for listening to "my beverage guide", we hope you got some inspiration and try this mixed drink out by yourself. Cheers!

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