Old cuban

Old Cuban

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A sophisticated cocktail combining aged rum, mint, lime, and Champagne for an elegant twist on the classic Mojito.

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Recipe

1 cocktail (165ml)
  • Aged Rum 
    45 ml
  • Lemon Juice 
    22.5 ml
  • Simple syrup (1:1) 
    30 ml
  • Angostura Aromatic Bitters 
    2 dashes
  • Mint Leaves 
    7 leaves
  • Brut Champagne 
    60 ml
  • Mint Sprigs 
    1 sprig
Recipe credit: Audrey Saunders, Pegu Club

Instructions

Step

Chill the coupe glass in the freezer for at least 15 minutes before serving.

Step

Place 7 fresh mint leaves in the cocktail shaker and gently muddle or simply add them for shaking to release oils without over-bruising.

Step

Add 45ml aged rum, 22.5ml fresh lime juice, 30ml simple syrup, and 2 dashes of Angostura bitters to the shaker with the mint.

Step

Fill the shaker with ice and shake vigorously for 8-10 seconds until well chilled.

Step

Double strain the mixture through a fine strainer into the chilled coupe glass to remove mint bits and ice shards.

Step

Top with 60ml of well-chilled brut Champagne, pouring gently to maintain bubbles.

Step

Garnish with a fresh mint sprig, gently slapping it between your palms to release aromatics before placing in the drink.

Equipment

Shaker
Fine Mesh Strainer
Muddler
Jigger

Description

The Old Cuban is a modern classic created by Audrey Saunders in the late 1990s at New York’s Pegu Club. This sophisticated cocktail merges the vibrant freshness of a Mojito with the celebratory sparkle of a French 75, resulting in an elegant and balanced drink perfect for special occasions.

Nutritional information

1 cocktail (165ml)
Calories
185
ABV
18.5 %
Alcohol
24 g
Carbs
12 g
Carbs from Sugar
11 g
Fat
0 g
Protein
0.1 g
Sodium
3 mg
Nutritional information is approximate and includes estimated 30% dilution from ice. Values may vary based on specific brands and preparation methods.
Allergens
Sulfites

Tips & Notes

  • Use quality aged rum like Bacardi 8, Mount Gay, or Smith & Cross for optimal depth and complexity in the cocktail.

  • Avoid over-muddling the mint leaves as this can release bitter chlorophyll and make the drink unpleasantly bitter.

  • For enhanced flavor, try using demerara simple syrup instead of regular simple syrup for richer caramel notes.

  • Ensure your Champagne or sparkling wine is well-chilled and dry to balance the sweetness and maintain proper effervescence.

  • Double straining is crucial to achieve the cocktail's signature smooth texture and prevent mint debris in the final drink.

While possible, aged rum is strongly recommended as it provides the vanilla and caramel notes that balance the bright lime and mint. White rum will make the cocktail less complex and more similar to a sparkling Mojito.

Prosecco or Cava work excellently as more affordable alternatives. Choose a dry (brut) style to maintain the proper balance. Avoid sweet sparkling wines as they will make the cocktail overly sugary.

The Old Cuban uses aged rum instead of white rum, includes Angostura bitters for complexity, and is topped with sparkling wine instead of soda water. It’s served in a coupe rather than a highball glass, making it more elegant and concentrated.

Fresh simple syrup is ideal, but it can be made in advance and stored in the refrigerator for up to one month. For extra depth, try making it with demerara sugar instead of white sugar.

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Cocktail Difficulty Levels

We’ve added a difficulty rating to every cocktail so you’ll know what to expect before you start mixing. It’s not about being “hard” or “easy” in the strict sense—it’s about how much preparation, skill, and hunting for ingredients you’ll need.

  • Beginner – Quick builds or simple shakes with common ingredients you’ll likely already have at home. Perfect for beginners or a casual evening.

  • Intermediate – A bit more technique (stirring, shaking, muddling, layering) and a few extra ingredients. You might need to buy one or two bottles or garnishes you don’t already stock.

  • Advanced – Multiple steps, specialty techniques (infusions, syrups, foams), or rare ingredients. These drinks take more effort and planning, but reward you with something truly impressive.

The rating is based on things like the number of ingredients, how rare they are, and the skills needed to bring the cocktail together.

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Recipe notes

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Quick recipe

Ingredients

  • Aged Rum
    45 ml
  • Lemon Juice
    22.5 ml
  • Simple syrup (1:1)
    30 ml
  • Angostura Aromatic Bitters
    2 dashes
  • Mint Leaves
    7 leaves
  • Brut Champagne
    60 ml
  • Mint Sprigs
    1 sprig

Method

  1. Chill the coupe glass in the freezer for at least 15 minutes before serving.
  2. Place 7 fresh mint leaves in the cocktail shaker and gently muddle or simply add them for shaking to release oils without over-bruising.
  3. Add 45ml aged rum, 22.5ml fresh lime juice, 30ml simple syrup, and 2 dashes of Angostura bitters to the shaker with the mint.
  4. Fill the shaker with ice and shake vigorously for 8-10 seconds until well chilled.
  5. Double strain the mixture through a fine strainer into the chilled coupe glass to remove mint bits and ice shards.
  6. Top with 60ml of well-chilled brut Champagne, pouring gently to maintain bubbles.
  7. Garnish with a fresh mint sprig, gently slapping it between your palms to release aromatics before placing in the drink.