If you’ve never had one, Old Cuban is a cocktail similar to a mojito or French 75, but better. The Old Cuban, is a cocktail created by Mixologist Audrey Saunders at the Pegu Club in New York City. Typically made with a dark rum instead of a white rum (as used in a classic mojito), an Old Cuban is topped with a sparkling wine or champagne–ahh, what’s not to love.
When you break it down a bit, the name “Old Cuban” is somewhat fitting. A drink that is slightly more refined, complex, and sophisticated the more simple ones it’s compared to. Classy, yet refreshing, this is an ideal choice for those looking for something summery and light, but more memorable.In my version of this classic cocktail I replace mint with basil, drawing on the earthy tones of one of my most favorite herbs. Champagne (another favorite of mine) is a standard way to finish an Old Cuban. But prosecco is also a great less expensive choice in its place and it has a nice crispness that works well in this drink. Cava, for those that know it (or can find it), is also a good inexpensive choice for this fun warm weather new favorite.
- 2 basil leaves
- 1 ounce freshly squeezed lime juice
- 1 ounce simple syrup
- 1 1/2 ounce good quality amber rum
- 2 dashes Angostura bitters
- 2 ounces Champagne
- Step 1 Using a cocktail shaker add the basil leaves and lime juice. Using a muddler, muddle gently mash the basil leaves.
- Step 2 Add the simple syrup, rum, butters and a handful of ice. Shake vigorously for 20 seconds.
- Step 3 Strain into a coupe glass and top with champagne to serve.