Gold Cuban

Recipe by Timo Wessels | Updated on 3. February 2023

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

Image Source: supermachine.art

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)
Glassware:
Coupette
Technique:
shake / doublestrain / top up
Garnish:

1x mint leaf

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.

how to garnish

  • 1x mint leaf, Drop the garnish into the drink.

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.
Categories:
Aperitivo, Brunch, Twist
Ice:
ice cubes for shaking
ice cubes to chill the glassware
Bar Equipment:
Jigger, Cocktail Shaker, Hawthorne Strainer, Fine Mesh Strainer

Jigger
Cocktail Shaker
Hawthorne Strainer
Fine Mesh Strainer

Flavour and Texture

Aroma:

ginger, lemon, mint

Flavour:

basil green, dark chocolate, ginger

Texture:

complex, fizzy, mellow

Table Of Contents

  • 6 min
150 ml = 1 serving