Old Cuban
ClassicA mojito in black tie, finished with champagne.
Bright and effervescent, with aged rum's warmth grounding cool mint and tart lime. Angostura adds aromatic spice, and the sparkling wine lifts the whole thing into something celebratory — refreshing yet refined, casual yet dressed up.
Ingredients
- 1.5 oz Aged Rum
- 0.75 oz Fresh Lime Juice
- 1 oz Simple Syrup
- 2 dashes Angostura Bitters
- 6 Mint Leaves
- 2 oz Sparkling Wine
- Mint sprig · optional garnish
Method
- 1
Lightly muddle the mint leaves with the simple syrup in a shaker.
- 2
Add the aged rum, lime juice, bitters, and ice, then shake.
- 3
Double-strain into a chilled coupe.
- 4
Top with sparkling wine and garnish with a mint sprig.
The Story
Audrey Saunders created the Old Cuban at New York's Bemelmans Bar around 2004, and it became one of the signature drinks of the craft-cocktail revival. She took the mojito's rum, lime, and mint, upgraded to aged rum and Angostura, and crowned it with champagne — turning a beach cooler into something worthy of a grand hotel bar. It is elegance built on humble bones.
Recipe card
The whole recipe in one shareable image.
