Old Cuban


August 10, 2010 (Day 193) — Old Cuban

We’ve been on a bit of a champagne kick recently (edging out the western-style drinks by a nose), so we can keep this one going. This one uses a dark rum, which I tend to like because of it’s strong, sugary flavors. It also has a bit of a kick, so we can all agree that it’s a perfect summer tropical drink for those who want to avoid the light stuff.

The Old Cuban is another solid summer drink I’ve found in my Mr. Boston book I received for my birthday. It has a weathered, hale look to it, so after some miserably hot days, I myself am feeling a bit old and weathered. It’s a short one tonight, ladies and gents. I’m beat.

Old Cuban

4 fresh mint leaves

1 oz simple syrup

.75 oz fresh lime juice

2 dashes of Angostura bitters

2 oz aged rum

Champagne

In a cocktail shaker muddle your mint leaves with the simple syrup. Combine your rum, bitters, lime juice, then fill the shaker with ice. Cover, then shake until well chilled. Strain into a chilled cocktail glass, then top with champagne.

This has a dark, molasses flavor. It’s brightened by the lime and champagne, so it comes off as well balanced and not weighed down.

I approve! Even Jenn, who’s not a fan of rum, enjoyed this one.

Cheers!

— Mark

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  1. [...] drink after returning home from a long week of meetings. We’ll take a play off the classic Old Cuban, which we made a while back. The Old Cuban used champagne, but since it’s fall we’re [...]

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