Difference between revisions of "Old Cuban"

From Chanticleer Society
(External Links)
(External Links)
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* [https://www.gq.com/story/old-cuban-drink An Old Cuban Is the Cocktail You Need for Sad, Dark Winter Times] (GQ Magazine, January 20, 2018)
 
* [https://www.gq.com/story/old-cuban-drink An Old Cuban Is the Cocktail You Need for Sad, Dark Winter Times] (GQ Magazine, January 20, 2018)
 
* [http://imbibemagazine.com/old-cuban-cocktail-recipe/ Old Cuban Cocktail Recipe] (Imbibe Magazine, May 16, 2016)
 
* [http://imbibemagazine.com/old-cuban-cocktail-recipe/ Old Cuban Cocktail Recipe] (Imbibe Magazine, May 16, 2016)
* [https://playboysfw.kinja.com/old-cuban-the-only-champagne-cocktail-worth-drinking-o-1490433287 Old Cuban: The Only Champagne Cocktail Worth Drinking on New Year's Eve] (Playboy Magazine, 12/27/13)
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* [https://playboysfw.kinja.com/old-cuban-the-only-champagne-cocktail-worth-drinking-o-1490433287 Old Cuban: The Only Champagne Cocktail Worth Drinking on New Year's Eve] (Playboy Magazine, December 27, 2013)
 
* [https://www.seriouseats.com/recipes/2007/08/cocktails-the-old-cuban.html Old Cuban Recipe] (Serious Eats, August 24, 2007)
 
* [https://www.seriouseats.com/recipes/2007/08/cocktails-the-old-cuban.html Old Cuban Recipe] (Serious Eats, August 24, 2007)
 
* [https://www.diffordsguide.com/cocktails/recipe/2529/old-cuban Old Cuban] (Diffords Guide)
 
* [https://www.diffordsguide.com/cocktails/recipe/2529/old-cuban Old Cuban] (Diffords Guide)

Revision as of 13:54, 21 January 2020

The Old Cuban is a cocktail created by Audrey Sanders in 2001 while at Bemelmans bar at the Carlyle Hotel. It is considered a Modern Classic.

Recipe

Old Cuban

  • 6 mint leaves
  • 3/4 ounce fresh lime juice
  • 1 ounce simple syrup (1:1)
  • 1 1/2 ounces Bacardi 8 añejo rum
  • 1 hard dash Angostura bitters
  • 2 ounces high quality Champagne
  • lime wheel and mint sprig or sugar coated vanilla bean

In a cocktail shaker, muddle mint with lime juice and simple syrup. Add rum, bitters, and ice and shake well. Strain through fine-mesh sieve into a large chilled Champagne coupe and top with Champagne. Garnish with lime and mint or vanilla bean.

(Source: Audrey Saunders)

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