Old Cuban

Name: Old Cuban
Total time: 3 min
Yield: 1
Ingredients: 1 ½ oz Aged rum; Top with Prosecco; 2 Dashes Angostura Bitters; ¾ oz Lime juice; 6 Mint leaves; 1 oz Simple syrup

Ingredients

1 ½ oz Aged rum
Top with Prosecco
2 Dashes Angostura Bitters
¾ oz Lime juice
6 Mint leaves
1 oz Simple syrup

oz ml cl

Glass: Cocktail

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Instructions

Combine the ingredients (except the Prosecco) into a cocktail shaker filled with ice. Shake vigorously until the drink is sufficiently chilled. Strain the drink into the chilled Cocktail glass. Top with the Prosecco.

Notes

Old Cuban is an official IBA cocktail.

Use around 60 ml (2 oz) of Prosecco

Old Cuban origin story

Created by: Audrey Saunders
Country: United States
Year: 2001

0 people have tried this recipe

Nutrition Facts

	Calories	Total Fat	Sodium	Carbs	Sugars	Protein
Prosecco	?	?	?	?	?	?
Aged rum	?	?	?	?	?	?
Angostura Bitters	?	?	?	?	?	?
Lime juice	5.6	0.0	0.5	1.9	0.4	0.1
Mint leaves	?	?	?	?	?	?
Simple syrup	78	0.0	3.6	20.1	18.1	0.0
Total	83.6	0.0	4.1	22.0	18.5	0.1

About the ingredients

Prosecco: Prosecco is an Italian DOC or DOCG white wine produced in a large area spanning nine provinces in the Veneto and Friuli Venezia Giulia regions, and named after the village of Prosecco which is in the province of Trieste, Italy. It is made from the Prosecco grape (renamed Glera in 2009 within the European Union) but denomination rules allow up to 15% of the wine to be other permitted varieties. Prosecco is almost always made in sparkling or semi-sparkling style (spumante and frizzante, respectively), but a still wine (tranquillo) is also permitted. Within the larger designation are two small DOCG areas, Conegliano Valdobbiadene Prosecco in the hills between the towns of Conegliano and Valdobbiadene, and Asolo Prosecco around the nearby town of Asolo. Prosecco Superiore is always spumante and comes only from these DOCG areas.
Rum: Rum is a liquor made by fermenting and then distilling sugarcane molasses or sugarcane juice. The distillate, a clear liquid, is usually aged in oak barrels. Rum is produced in nearly every sugar-producing region of the world, such as the Philippines, where Tanduay is the largest producer of rum globally
Simple syrup: Simple syrup (aka sugar syrup, or bar syrup) is a basic sugar-and-water syrup used by bartenders as a sweetener to make cocktails. Simple syrup is made by stirring granulated sugar into hot water in a saucepan until the sugar is dissolved and then cooling the solution. The ratio of sugar to water is 1:1 by volume for normal simple syrup, but can get up to 2:1 for rich simple syrup. For pure sucrose the saturation limit is about 5:1 (500 grams (18 oz) sucrose to 100 millilitres (3.5 imp fl oz; 3.4 US fl oz) water).
Angostura Bitters: Angostura bitters is a concentrated bitters (herbal alcoholic preparation) based on gentian, herbs, and spices, by House of Angostura in Trinidad and Tobago. It is typically used for flavouring beverages or, less often, food. The bitters were first produced in the town of Angostura (now Ciudad Bolívar, Venezuela), hence the name, but do not contain angostura bark. The bottle is recognisable by its distinctive oversized label. Angostura is Spanish for 'narrowing', the town of Angostura having been at the first narrowing of the Orinoco River.
Lime juice: Lime juice is a common ingredient in many cocktails, as it adds a tangy, citrus flavor. It is often used in combination with other ingredients such as sugar, alcohol, and other fruit juices to create a balanced, flavorful drink. Some popular cocktails that use lime juice include Margaritas, Daiquiris, Gimlets, and Mojitos. Lime juice can also be used as a garnish for drinks like the Margarita, and is also used in many non-alcoholic drinks like limeades and iced teas. It's a versatile ingredient that is used in many drinks and can add a refreshing taste to any cocktail.