Old Cuban
재료
- White rum 2 oz
- Sugar syrup 1 oz
- Lime juice 1 oz
- Angostura Bitters 2 dashes
- Prosecco 2 oz
조리법
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.
올드 쿠반은 2001년 뉴욕 페구 클럽에서 오드리 선더스가 창조한 우아한 칵테일입니다. 블렌딩 스카치 위스키, 산도스 안에호 럼, 신선한 라임 주스, 설탕 시럽, 민트, 앙고스투라 비터스, 프로세코로 마무리됩니다. 모히토와 샴페인 칵테일 사이 어딘가에 자리한 이 음료는 즉시 클래식의 지위를 얻었으며, 현대 클래식 중 가장 주목받는 칵테일 중 하나로 자리매김했습니다.
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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