Maid in Cuba
-
Maid in Cuba
Photographed in an Urban Bar 1920 Retro Coupette 15cl
| 1⁄12 oz | La Fée Parisienne absinthe |
| 2 slice | Cucumber (fresh) |
| 7 fresh | Mint leaves |
| 2 oz | Light white rum (charcoal-filtered 1-4 years old) |
| 3⁄4 oz | Lime juice (freshly squeezed) |
| 1⁄2 oz | Monin Pure Cane Syrup (65.0°brix, equivalent to 2:1 rich syrup) |
| 1⁄3 oz | Thomas Henry Soda Water chilled |
How to make:
- Select and pre-chill a Coupe glass.
- Prepare garnish of cucumber slice.
- RINSE chilled glass with absinthe (swirl around to coat and discard excess) and set to one side.
- MUDDLE cucumber and gently muddle mint (just to bruise) in base of shaker.
- Add rum, lime juice and sugar, and SHAKE with ice.
- FINE STRAIN into absinthe-rinsed glass.
- TOP with splash of soda.
- Garnish with cucumber slice floated on surface.
Strength & taste guide:
No alcohol
Medium
Boozy
Sweet
Medium
Dry/sour
Review:
A Daiquiri freshened with mint and cucumber, opened with a splash of soda.
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.
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...
Tom Walker, 2014
Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.
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This would be perfect at a brunch or on a warm afternoon.