Name: Old Cuban
Total time: 5 min
Cuisine: Cocktail
Ingredients: 6 fresh Mint leaves; 45 ml Aged rum (6-10yr); 22.5 ml Lime juice; 15 ml Sugar syrup 'rich' (2:1); 2 dash Aromatic bitters; 22.5 ml Brut sparkling wine

Ingredients

6 fresh

Mint leaves

1 ¹⁄₂ fl oz

Caribbean blended rum aged 6-10 years

³⁄₄ fl oz

Lime juice (freshly squeezed)

¹⁄₂ fl oz

Sugar syrup 'rich' (2 sugar to 1 water) 65.0°Brix

2 dash

Angostura Aromatic Bitters

³⁄₄ fl oz

Brut champagne/sparkling wine

How to make

Glassware

Prepare

Select and pre-chill a COUPE GLASS.

Prepare garnish of mint leaf.

Method

SHAKE first 5 ingredients with ice.

FINE STRAIN into chilled glass.

TOP with sparkling wine.

Garnish

Garnish with mint leaf floated on the cocktail or pegged/stuck with spot of honey to the rim.

Flavour Profile

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

Health & Nutrition

Alcohol content:

We don't have enough information to calculate the alc./vol., but based on known ingredients, this recipe contains at least:

16.6 grams of pure alcohol

Allergens:

Recipe contains the following allergens:

Brut champagne/sparkling wine — Sulphur Dioxide/Sulphites

Comments & Discussion

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Florian Ruf Premium Member 22w

An absolutely excellent cocktail. We remade it today using Myers rum and as this has a really bitter touch omitted the angostura and used a lemon/lime mixture..

Egg McKenzie 1y

listen it's just a great, great drink. like a daiquiri like a mojito but it's got champagne come on now.

Beverly Stanton 1y

delicious!!! Lol great taste with a little kick and hint of mint!

Vera Lycaon 3y

Made this with Abuelo 7 Años and a decent but not too pricy prosecco. Decidedly in the general area of a mojito or Queen's Park swizzle flavor profile-wise, but a completely different drinking experience served short. Lovely!

John Hinojos Premium Member 3y

Perfect. Just a hint of mint which is not overwhelming. The rum and lime adds a great tropical flavour. Went wonderfully with a spicy orange peel beef stir fry.

Michael Pulcinella 3y

I call this a "sparkling mojito". I like it better than a traditional mojito.

Be sure to double strain to keep the mint pieces out.

Nathalie O Flynn Premium Member 4y

I would like your opinion Simon on this idea, what about if I made this as a Punch , respecting the proportions ? Am having a small party and made several punches before but they required lots of ingredients and more work. I was thinking of making this in a punch bowl, add the champagne just at serving time and add big ice balls to slow down the dilution. Would this work ? I havve a nice punch bowl with nice little tea cup style serving glasses.

Simon Difford Verified User Premium Member 4y

Worth trying, Nathalie. Perhaps test with a mini version first. Hitting the right dilution will be key. I use a huge loaf of ice I make in a silicon bread mould for punches.

Nathalie O Flynn Premium Member 4y

Oh my. Never came across this one on here and why not I ask myself, well many thousands of cocktails…. I discovered this one at the Hotel de Paris, Monte Carlo a week ago (wedding anniversary) and I was blown away ( well not literally I didn’t fall off my chair lol). I made this since at home and again it was fabulous even if I say so myself.

Simon Difford Verified User Premium Member 4y

The old Cuban is one of our Hall of Fame Cocktails - my attempt to flag the better and most popular cocktails to help them stand out from the 1000s of others. HAPPY ANNIVERSARY!

Gustaf Lewerth 5y

I’ve made this twice, and I’ve found that really the champagne matters more than anything, it goes from almost tart to a true summer drink

Kristof Jacobs 5y

Waw I made it with prosecco and this was a treat :-)
I made it soon after again with another prosecco but it didn't blow me off my socks. Although the prosecco wasn't cheap, the taste wasn't great at all and spoiled the cocktail.

Does anyone have any suggestions for sparkling wines? Even better if the brand has small bottles because I'm not a professional :-)

Charles Guillon 5y

In my opinion, Prosecco tends to be too much fruity (it reminds me of pear).
If don't wan't to use champagne, you might use french Cremant wich is usually much dryer than Prosecco.
Might be hard to find depending where you are living but It's widely available here in France and quite cheap.

J. E. Clapham of Clapham Cocktails 5y

If you're in the UK, my advice is to get down to Aldi & buy a bottle of their £10 Champagne. Excellent in cocktails.

Val Lamb 4y

I use Freixenet cava, it comes in 200ml bottles. I always have those in the fridge for making single serve cocktails at home. If I am making more cocktails then I use a half bottle of Waitrose blanc de blanc champagne. I have found both of those to make delicious cocktails.