A Hong Kong twist adds an extra kick to this already sassy drink
Originally created in 2001 by Audrey Saunders, founder of the Pegu Club in New York City, the old Cuban is essentially a mojito with extra sass. Our twist on it uses Chinese five-spice bitters, so if you can get hold of a bottle, use that instead of the Angostura – we are a Hong Kong-inspired cocktail bar, after all.
Old Cuban
Serves 1
45ml dark rum – we use Diplomático’s Reserva Exclusiva
22ml fresh lime juice (from about 1 lime)
15ml standard 2:1 sugar syrup
5-6 mint leaves, plus 1 leaf extra to garnish
2 dashes Angostura bitters or, even better, Shanghai Shirley Chinese Five-Spice Bitters (see introduction)
22ml brut champagne or prosecco, to top
Put the first five ingredients in a shaker filled with ice, shake hard, then double strain into a chilled coupe. Top up with your bubbles of choice, garnish with a mint leaf and serve.
Source: The Guardian
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