Old Cuban
This version of the Old Cuban uses Cremant from Germany and has a refreshing backbone of mint.
recipe source
The recipe description is inspired by personalities and publications.
Image Source: supermachine.art
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)
glassware:
Coupette
technique:
shake / doublestrain / top up
garnish:
1x mint leaf
mixing instructions
- Pour all the ingredients (except!) the carbonated filler into the shaker.
- Shake for about 30 seconds.
- Double-Strain the mixed liquid into the chilled serving glass with ice cubes 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.
- Pour all your ingredients except the sparkling wine into the shaker.
- 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
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.
flavour and texture
Aroma:
mint
Flavour:
toasted bread (Toast)
Texture:
fizzy
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.