Garnish:
Slice of cucumber
How to make:
POUR absinthe into ice-filled glass, TOP with water and leave to stand. Separately SHAKE other ingredients with ice (Don't muddle cucumber). DISCARD contents of glass (absinthe, water and ice) and STRAIN contents of shaker into absinthe-coated glass. TOP with splash of soda.
| 1/4 fl oz | La Fée Parisienne absinthe |
| 2 fl oz | Bacardi Carta Blanca light rum |
| 3/4 fl oz | Lime juice (freshly squeezed) |
| 1/2 fl oz | Sugar syrup 'rich' (2 sugar to 1 water, 65.0°brix) (2 sugar to 1 water) |
| 7 fresh | Mint leaves |
| 2 slice | Cucumber (fresh) |
| Top up with | Thomas Henry Soda Water |
Read about cocktail measures and measuring.
Review:
Tom Walker, the originator of this cocktail explains, "With the origins and popularity of the Daiquiri and the Mojito firmly rooted in the 19th and 20th century, and taking inspiration from an American-style of drink making which spawned the 'Maid' category, it was time the 21st century contributed its own version..."
History:
The British Bacardí Legacy 2014 winning cocktail created by Tom Walker at The American Bar, Savoy Hotel, London, England. Tom went on to win the 2014 Bacardí Legacy Global Final with this cocktail.
Nutrition:
One serving of Maid in Cuba contains 205 calories.
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