The Old Cuban Cocktail, a delightful and refreshing drink. Welcome to Cocktail Spirit from Small Screen Network. I am your host Robert Hess.
We’re in a kind of a salivatory cocktail this time. Champagne is always one of those ingredients when you think about celebration on. We’re using rum, mint, lime juice and simple syrup and bitters in this drink. It was created by Aubrey Sanders from the Pegu Club in New York and it is a drink that really is taking the nation by storm. You can find it in a lot of bars and restaurants these days.
Now we’re going to start of with three quarters of an ounce of lime juice, squeeze this out and again often sometime you’ll see recipes call for you know a juice of one lime and stuff like which myself I really tried to avoid because you never really have any idea how much juice you’re going to get out of one lime. That means of course you’ve going to squeeze in the separate container and hopefully we have three quarters of ounce here. Perfect!
So we’re taking out three quarters out put it out into a mixing glass then taking an ounce of simple syrup, in this particular case I’m using a rich simple syrup which is two parts of sugar and one part of water, it is like two cups of sugar and one cup of water. You then dissolve that in a saucepan on a simmer on a stove stirring it until it all dissolve and then once it all dissolved and cool down you just bottle it and stick a little bit of vodka on the top of it just to kind of a for preservative.
So we’re adding that in. And then add six mint leaves and then we muddle this. Now muddling doesn’t mean bashing the heck of it, but it is just basically means you’re trying to express some of the oils out of the mint. If you muddle mint too hard, it takes on it is likely bitter flavor, so be careful you do not just take it must be completely. Basically, just using that the weight of the muddler and a little bit of a tiny arm action to get that set up.
We’re now going to have the ice and 1 ½ ounce of the gold rum using Cruzan Aged Rum in this case and our bitters, couple dashes. We shake it up and strain it into a cup of glass and then we just top it off with about two ounces of Champagne. There we have the Old Cuban Cocktail.
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