The Old Cuban
Updated Dec. 23, 2020
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Ingredients
- 6mint leaves, plus the tip of a mint sprig for garnish
- ¾ounce (1½ tablespoons) lime juice
- 1ounce (2 tablespoons) simple syrup, see note
- 1½ounces (3 tablespoons) amber rum
- 1 or 2dashes Angostura bitters
- 2ounces Champagne
- 1lime slice
Nutritional analysis per serving (1 servings)
230 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 25 grams carbohydrates; 0 grams dietary fiber; 22 grams sugars; 0 grams protein; 20 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Gently bruise the mint with lime juice in a shaker using a muddler or wooden spoon. Add syrup, rum, bitters and a big handful of ice, and shake until well chilled. Strain into a coupe or cocktail glass and add Champagne.
- Step 2
With a knife, slit the lime slice halfway through and pierce it with the mint sprig. Perch it on the rim of the glass.
- To make simple syrup, combine equal measures of sugar and boiling water in a small jar. Seal jar, wrap it in a towel and shake well until sugar dissolves. Syrup keeps, refrigerated, up to 2 weeks.
Private Notes
Comments
There are quite a few versions of this cocktail. My favorite is from The Roosevelt Room. The original, I have read, was garnished with a sugared vanilla pod. Few of us would go to that expense. The Roosevelt Room compensates by adding a dash of vanilla extract. That little adjustment gives the cocktail an ineffable exotic note. Also, I generally use citrus and simple syrup in a 1:1 ratio. This cocktail benefits from that adjustment.
Very good. Make sure you get a relatively dry champagne, or else take a bit off the simple syrup
De-lish cocktail! Used light agave because it was on hand, and reversed lime/ sweet amounts, per this household’s sweetness preference. I will keep this in mind when craving a rum cocktail (currently have Flor de Caña).
Too sweet for my Australian palate - I upped the lime and reduced the sugar. Topped with lovely dry Aus sparkling wine perfect for NYE 2023.
Fabulous drink. I used Bacardi Ocho, prosecco, and some thyme-infused simple syrup left over from another cocktail recipe. Don’t know if that helped, but it sure didn’t hurt.
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