| 1 1/2 fl oz | Light gold rum (1-3 year old molasses column) |
| 1/6 fl oz | Luxardo Maraschino liqueur |
| 1/6 fl oz | Monin Grenadine Syrup |
| 1/6 fl oz | Lemon juice (freshly squeezed) |
| 1 dash | Orange Bitters by Angostura |
| 1/12 fl oz | Monin Pure Cane Syrup (65.0°brix, equivalent to 2:1 rich syrup) |
Read about cocktail measures and measuring.
How to make:
- Select and pre-chill a Nick & Nora glass.
- Prepare garnish of lemon zest twist.
- SHAKE all ingredients with ice.
- FINE STRAIN into chilled glass.
- EXPRESS lemon zest twist over the cocktail and use as garnish.
Strength & taste guide:
Review:
Faint sweetness balances spirituous rum notes in this delicately fruity, rose-red, bite-sized cocktail.
History:
Adapted from a recipe in Victor Bergeron's 1972 Trader Vic's Bartender's Guide.
CUAN COCKTAIL–2
Victor Bergeron, Trader Vic's Bartender's Guide, 1972
1½ ounces light Puerto Rican rum
½ teaspoon maraschino liqueur
½ teaspoon grenadine
1 dash orange bitters
2 drops lemon juice
Shake with ice cubes. Strain into chilled cocktail glass. Add a twist of lemon peel.
Nutrition:
One serving of Cuban Cocktail No. 2 contains 134 calories.
Alcohol content:
- 1 standard drinks
- 23.05% alc./vol. (46.1° proof)
- 14.5 grams of pure alcohol
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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