The Old Cuban is a cocktail created by Audrey Saunders at the Pegu Club in NYC. The drink features aged rum, lime juice, mint, simple syrup, aromatic bitters and champagne. The Old Cuban is what happens when you take all the best stuff from two great cocktails (mojito and aged rum daiquiri).
I have fallen in love with aged rum over the last few years. The origin of this affair can be traced back to my trip to Nicaragua in May of 2013. I am a cigar lover and I was invited to tour some factories and tobacco fields in Estelí. It was on this trip that I was introduced to Flor de Caña rum and it changed my rum-loving life. Aged rum is much like other aged spirits (bourbon, scotch, etc.) and there are many to choose from. For this particular cocktail I used Zaya Gran Reserva 12 Year Old. Despite its “grand” name, Zaya is more of an introductory level aged rum. It is readily available (I’ve purchased it from Safeway, BevMo and even Costco) and will only cost about $25 per bottle. The best part about Zaya is its flavor profile which is sweet and not too overpowering.
So what is the difference between aged rum and “white or clear” rum like Bacardi? The short answer is that aged rum spends a set amount of time in charred oak barrels while white rum is bottled right away. The differences in flavor and appearance are immense. The biggest difference is that white rum is clear and is used mainly in cocktails while aged rum is brown and is mainly enjoyed over ice like whiskey or scotch. The beauty of aged rum is that it can be used in many rum-based cocktails and completely change the flavor profile! The folks over at TheFiftyBest.com give a nice explanation of the rum making process.
So what does all this have to do with the Old Cuban? The Old Cuban is the secret lovechild of the Mojito and the Aged Rum Daiquiri. Take all the best ingredients from each recipe, add in some Champagne, and you have the Old Cuban.
There are a few different variations of the Old Cuban out there. For example, some recipes call for sugar or sugar cubes while I prefer to use Simple Syrup. So feel free to play with these proportions to suit your taste.
Ingredients:
1.5 oz Aged Rum – I used Zaya Gran Reserva 12 Year Old
.5 oz Freshly Squeezed Lime Juice – Fresh juice makes a HUGE difference
.5 oz Simple Syrup – Learn how to make Simple Syrup here
2 Dashed – Angostura Bitters
2 oz. Champagne – I used Chandon Brut, but you can use any sparkling wine
12 Mint Leaves
Tools Needed:
Shaker
Measuring Shot Class
Muddler
Ice (OK, maybe it’s a stretch to call ice a tool… just go with it)
Start off by lightly muddling the mint in the bottom of the shaker. When I muddle mint (or basil if the recipe calls for it) my goal is to bruise the leaves just enough to release their essence. By essence I mean the flavor and scent of the leaves, not its spirit animal. I find it’s easier to get a good muddle going when there is some liquid involved, so throw the rum in there as well.
After the mint is lightly muddled (not shredded to a pulp) add in the lime juice, simple syrup and bitters (do NOT add the Champagne just yet). Go ahead and fill the shaker with ice and go to town! Shake the ingredients enthusiastically for 20-30 seconds.
This is where you can insert some of your personality to the Old Cuban. I prefer to serve it on the rocks in a cocktail glass, but some folks prefer it in a champagne flute with no ice. This is 100% your call. Once you decide on the glass, go ahead and grab a mint leaf and rub it around the rim and the inside of the glass. I’m all about the essence and this quick rubdown adds a little mint kick. Then you’ll strain the shaken liquid into your glass of choice and top with the Champagne.
