Cuban Cocktail No.3

Difford’s Guide
Discerning Drinkers (26 ratings)

Serve in a Coupe glass

Ingredients:
1 12 oz Light gold rum (1-3 year old molasses column)
14 oz Rémy Martin V.S.O.P. cognac
12 oz Luxardo Apricot Albicocca Liqueur
12 oz Lime juice (freshly squeezed)
16 oz Monin Pure Cane Syrup (65.0°brix, equivalent to 2:1 rich syrup)
1 dash Orange Bitters by Angostura
13 oz Chilled water omit if using wet ice
× 1 1 serving
Read about cocktail measures and measuring

How to make:

  1. Select and pre-chill a Coupe glass.
  2. Prepare garnish of lemon zest twist.
  3. SHAKE all ingredients with ice.
  4. FINE STRAIN into chilled glass.
  5. EXPRESS lemon zest twist over the cocktail and use as garnish.

Strength & taste guide:

No alcohol
Medium
Boozy
Strength 7/10
Sweet
Medium
Dry/sour
Sweet to sour 8/10

Review:

Like much of the Caribbean, this drink has French influences. Thank goodness for Admiral Rodney.

View readers' comments

History:

Adapted from Victor Bergeron's Trader Vic's Bartender's Giude (1972) revised edition).

Nutrition:

One serving of Cuban Cocktail No.3 contains 165 calories

Alcohol content:

  • 1.3 standard drinks
  • 19.24% alc./vol. (19.24° proof)
  • 18.8 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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John Hinojos’ Avatar John Hinojos
26th March 2023 at 00:21
This was amazing. Being big rum drinkers we both would have this again. Nice hints on citrus. could be the base for using a variety of different rums. We used Hamilton Florida Rum Society Blend - 90 proof blended from 65% Guyanese and 35% Jamaican rum. Perfect.
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Anonymous

25th June 2020 at 19:10
Made this with Bacardi 8 year aged golden rum.... wow....
Kjell Eriksson’s Avatar Kjell Eriksson
3rd April 2020 at 16:07
A touch of sugar cane syrup should improve this otherwise fine-tasting cocktail. Next time...
Simon Difford’s Avatar Simon Difford
3rd April 2020 at 21:30
Agreed. Just tried and 5ml does the job. I've updated recipe accordingly.