The Cab

Difford’s Guide
Discerning Drinkers (32 ratings)
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    The Cab

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The Cab image

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
× 1 1 serving
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:

Review:

A minty limey cognac sour invigorated with champagne.

View readers' comments

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’s Avatar 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 : )
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Matthew Carrano’s Avatar Matthew Carrano
3rd June 2022 at 00:28
so an old cuban with cognac
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Simon Difford’s Avatar Simon Difford
3rd June 2022 at 07:35
You make a good point. I'd not associated the two cocktails. I've now added a link under "Variant". Thanks.
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