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Old Cuban
by MyBeverageGuide
Recipe & Ingredients
- 50ml: Ron Vacilon Anejo 7 Anos (rum)
- 20ml: Lemon Juice Fresh (citrus juice)
- 10ml: Simple Syrup (sugar syrup)
- 2dashes: The Bitter Truth Aromatic Bitter (aromatic bitters)
- 5pieces: Mint Leaf (mint)
- 50ml: Dry Sparkling Wine (sparkling wine)
Garnish
- 1x mint leaf, Drop the garnish into the drink.
Preparation
crushed ice to chill the glassware
ice cubes for shaking
Coupette
Drink Description
Mixing Instructions
Detailed Recipe Instructions
Mixing Tips
General
- Start with the cheapest ingredients (the syrup) first.
Glassware
- A chilled glass keeps your drink longer and more enjoyable. Your used ice will melt slower, and the taste will stay longer.
Alcoholic Ingredients
- The sparkling wine is best poured while fresh, cold, and fizzy. Slowly pour it into the serving glass.
Technique
- If you shake the herb, it will extract more flavor.
Mise en Place
crushed ice to chill the glassware
ice cubes for shaking
Tin Tin Shaker
Hawthorne Strainer
Fine Mesh Strainer
Jigger
1x mint leaf
Mise en Place
crushed ice to chill the glassware
ice cubes for shaking
Tin Tin Shaker
Hawthorne Strainer
Fine Mesh Strainer
Jigger
1x mint leaf
Editor Recipe Notes
This Old Cuban recipe was one of our first trials to mix a good cocktail with Cremant instead of champagne. Like our original recipe was stating it.
We even counted the number of mint leaves. It’s really crucial to be precise with the recipe.
Otherwise, it might be too overloaded with mint flavor. It might be too herbal on the side with too many bitters.
Or if you use the wrong rum with the wrong sparkling wine, you can really mess up this beautiful concoction.
Essential Infos
Old Cuban
shake
double strain
float
rum
citrus juice
sugar syrup
aromatic bitters
mint
sparkling wine
mint leaf
dusty green
Flavour and Texture
cedarwood
mint
toasted bread (Toast)
mint
mineral
clean
crisp
fizzy
Podcast
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Caption
This version of the Old Cuban uses Cremant from Germany and has a refreshing backbone of mint.
The ingredients are
- 50 ml Rum
- 20 ml citrus juice
- 10 ml sugar syrup
- 2 dashes Aromatic Bitters
- 5 pieces mint
- 50 ml Sparkling Wine
- Tin Tin Shaker
- Hawthorne Strainer
- Fine Mesh Strainer
- Jigger
If you like, you can try to follow our Recipe Instructions:
Editors Notes: This Old Cuban recipe was one of our first trials to mix a good cocktail with Cremant instead of champagne. Like our original recipe was stating it. We even counted the number of mint leaves. It's really crucial to be precise with the recipe. Otherwise, it might be too overloaded with mint flavor. It might be too herbal on the side with too many bitters. Or if you use the wrong rum with the wrong sparkling wine, you can really mess up this beautiful concoction.
Mixing Tips and Best Practice:
- If you shake the herb, it will extract more flavor.
- The sparkling wine is best poured while fresh, cold, and fizzy. Slowly pour it into the serving glass.
- A chilled glass keeps your drink longer and more enjoyable. Your used ice will melt slower, and the taste will stay longer.
- Start with the cheapest ingredients (the syrup) first.
The Aromas are:
- cedarwood
- mint
- toasted bread (Toast)
- mint
- mineral
- clean
- crisp
- fizzy
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