Name: The Cab
Total time: 4 min
Cuisine: Cocktail
Ingredients: 50 ml Cognac (brandy); 25 ml Lime juice; 15 ml Sugar syrup (2:1); 8 fresh Mint leaves; 2 dash Aromatic bitters; 50 ml Brut sparkling wine

The Cab
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Serve in a Coupe glass

Ingredients:
1 ²⁄₃ oz	Rémy Martin V.S.O.P. cognac
⁵⁄₆ oz	Lime juice (freshly squeezed)
¹⁄₂ oz	Monin Pure Cane Syrup (65.0°brix, equivalent to 2:1 rich syrup)
8 fresh	Mint leaves
2 dash	Angostura Aromatic Bitters
1 ²⁄₃ oz	Brut champagne/sparkling wine

Read about cocktail measures and measuring

Garnish: Mint leaf

How to make:

SHAKE first 5 ingredients with ice and fine strain into chilled glass. TOP with champagne.

Allergens:

Recipe contains the following allergens:

Brut champagne/sparkling wine - Sulphur Dioxide/Sulphites

Review:

A minty limey cognac sour invigorated with champagne.

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Variant:

Old Cuban

History:

Adapted from a recipe created in 2015 by Andres Walters at The Lobo Plantation in Sydney, Australia.

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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Peter Barth

2nd January 2024 at 16:01

Tried this for New Year's Eve - the Old Cuban is way better. The Cab is not a bad cocktail, but the cognac and mint doesn't hit as harmonious as a decent rum and mint.
On a positive note: The Old Cuban is one of the very best Champagne cocktails I can't praise highly enough : )