Gold Cuban
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
- 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.
- Chill the serving glass with either crushed ice or ice cubes. Or place it in a fridge or freezer.
- Prepare your bottle setup.
- Prepare your Mise en Place.
- Prepare your garnish.
- 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 for about 30 seconds.
- Take the chilled glass out of the fridge/freezer. If you used ice to chill the serving glass, remove everything from the glass.
- Double-Strain the mixed liquid into the chilled coupette glass with no ice inside.
- Top up with sparkling wine.
- Add your garnish.
- 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.
flavour and texture
Aroma:
mint
Flavour:
ginger
Texture:
mellow
about Timo Wessels
Timo Wessels is a passionate bartender dedicated to improving his bartending skills. His love for beverages extends to spirits, liqueurs, beer, wine, and coffee, and he actively seeks knowledge in these areas. As a certified spirit and beer sommelier, Timo enjoys sharing his expertise and teaching others. Through MyBeverageGuide, his goal is to create a global knowledgebase for bartenders, hobbyists, and producers alike.