ORIGINAL — Fall in Cuba

September 30, 2010 (Day 243) — Fall in Cuba

I’m in the mood for a solid fall 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 going to use a dry hard cider to bring out that fall-like flavor just a little bit more, with a dash of ginger beer to just up the fall ante.

Enjoy the crisp blue skies of fall in western Kansas. Much better than the faded blue of summer.

Fall in Cuba

1 handful fresh mint leaves (about 1 large sprig) plus more for garnish

1 1/2 ounces aged rum

Juice from one freshly-squeezed lime

1/2 ounce Simple Syrup

2 dashes Angostura bitters

1.5 oz ginger beer

Ice cubes

Dry sparkling cider (Strongbow)

Muddle the mint leaves with the rum, lime juice, Simple Syrup, and bitters in a cocktail shaker. Add ice, cover, and shake vigorously, or stir, until combined and chilled, about 30 seconds. Pour into a chilled champagne flute, holding back the ice, but letting some of the mint leaves fall into the glass. Pour your shot of ginger beer into the glass, then add enough cider to almost fill the glass to the top. Garnish with a sprig of mint. Drink.

Very fall-like. A delicious group of complex flavors that come together into one perfect drink (if I do say so myself). Strongbow is a very strong, dry cider, so you can adjust the drink’s kick. Perfect for sipping on a Thursday evening.


— Mark

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