Coctail Of The Week: Old Cuban

We check in with this week’s Cocktail of the Week: The Old Cuban.

cubanThe Old Cuban is a Cocktail which consists of Rum, Fresh Lime Juice, Sugar Syrup, Angostura Bitters, Mint, and Champagne. Created by Audrey Saunders of the Pegu Club in New York City in 2002.You will notice that it is closely related to the Mojito, but with far more elegance and sophistication. Audrey garnishes her original version with a sugar-coated vanilla bean as shown her in this recipe. If you don’t happen to have any handy, feel free to make it without, but you do owe it to yourself to try it one day with that little added extra touch.

Glass: Cold cocktail / champagne


  • 6 mint leaves, plus the tip of a mint sprig for garnish
  • ¾ ounce (1 1/2 tablespoons) lime juice
  • 1 ounce (2 tablespoons) simple syrup, see note
  • 1 ½ ounces (3 tablespoons) amber rum
  • 1 or 2 dashes Angostura bitters
  • 2 ounces Champagne
  • 1 lime slice


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.

Tip: 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.


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