Old Cuban
材料
- White rum 2 oz
- Sugar syrup 1 oz
- Lime juice 1 oz
- Angostura Bitters 2 dashes
- Prosecco 2 oz
手順
Shake a handful of mint, 2oz white rum, 1oz of sugar syrup, 1oz lime juice and 2 dashes angostura bitters with ice. Double strain into a glass and top with 2oz of prosecco.
オールド・キューバンは2001年にニューヨークのペグ・クラブでオードリー・サンダーズが創作した優雅なカクテルです。ブレンデッドスコッチウイスキー、サウザ・アニェホラム、フレッシュライムジュース、シュガーシロップ、ミント、アンゴスチュラビターズ、プロセッコで仕上げられています。モヒートとシャンパンカクテルの間のどこかに位置するこの飲み物は即座にクラシックの地位を獲得し、現代のクラシックの中で最も注目されるカクテルの一つとして位置づけられています。
History & Origins
The Old Cuban was created by Audrey Saunders, a leading figure in the American craft cocktail revival, at her Pegu Club bar in New York City, which opened in 2005. It was developed as a sophisticated elevation of the Mojito, substituting Prosecco for soda water to add elegance and complexity. The drink rapidly gained recognition as a modern classic and is now included in the IBA's New Era Drinks category.
Tasting Notes
Aroma: Fresh mint and lime with a gentle sweetness from the rum and sugar, lifted by Prosecco's fine effervescence. Palate: Crisp and aromatic with white rum providing a clean spirit backbone, lime acidity brightening the palate, mint's herbal freshness weaving through, and Angostura Bitters adding a subtle spice complexity; Prosecco adds a refined bubble and a slight yeasty note. Finish: Dry, clean, and effervescent with a lingering mint and citrus note.
Pro Tip
Double strain through a fine-mesh strainer to remove all mint particles before topping with Prosecco, ensuring a clean, refined appearance in the cocktail glass.
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