Old Cuban
A Mojito that grew up and put on champagne. Audrey Saunders, 2001.
6ozCocktail holds 6 oz of liquidStemmed, served up.Build
| Aged rum | 1½ oz45 ml1 oz30 ml2 oz60 ml2 ½ oz75 ml3 oz90 ml |
| Lime juice | ¾ oz20 ml½ oz15 ml1 oz30 ml1 ¼ oz35 ml1 ½ oz45 ml |
| Simple syrup | ½ oz15 ml⅜ oz10 ml⅝ oz20 ml⅞ oz25 ml1 oz30 ml |
| Mint leaves | 6 to 8 |
| Angostura bitters | 3 dashes |
| Champagne | 1 oz30 ml⅝ oz20 ml1 ⅜ oz40 ml1 ⅝ oz50 ml2 oz60 ml |
Rescaled to your 1 oz30 ml pour. Written around 1½ oz45 ml.
Already built on your 1 ½ oz45 ml pour.
Rescaled to your 2 oz60 ml pour. Written around 1½ oz45 ml.
Rescaled to your 2 ½ oz75 ml pour. Written around 1½ oz45 ml.
Rescaled to your 3 oz90 ml pour. Written around 1½ oz45 ml.
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Preparations
Simple Syrup20 minutessee method
Place 1 cup sugar and 1 cup water in a saucepan and bring it to boil, stirring to dissolve the sugar. Remove the pan from heat and let the syrup cool completely before using or storing.
Method
- Add everything except the champagne to a shaker with ice.
- Shake hard until cold.
- Fine strain into a chilled cocktail glass.
- Top with champagne and garnish with slapped mint.
Mixology by Whiphttps://mixologybywhip.com/recipes/old-cuban
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