Old Cuban
A mojito that grew up: shaken, strained, and finished with Champagne instead of soda. Mint and rum still lead, but it all arrives sharper and better dressed.
Reach for an aged rum rather than a white one. That extra weight is what stops the Champagne taking over.
Old Cuban
Coupe · None
Ingredients
- 1½ ozAged Rum
- ¾ ozFresh lime juice
- 1 ozSimple syrup
- 6 leavesMint leaves
- 2 dashesAngostura Bitters
- 2 ozBrut Champagne
Method
- 1Lightly press mint leaves with lime juice and simple syrup in a shaker.
- 2Add rum and Angostura bitters, then ice, and shake hard for 10 seconds.
- 3Double strain into a chilled coupe.
- 4Top with cold champagne and garnish with a mint leaf.
History
Audrey Saunders created it at Bemelmans Bar around 2001 and it became a signature of Pegu Club, the New York bar that trained a generation of American bartenders. The structure is a mojito that has been shaken, strained up, and finished with champagne instead of soda — aged rum rather than white, bitters for spine. It is the rare modern classic that earned the label almost immediately.
Press the mint against the side of the shaker rather than muddling it hard; bruised mint turns grassy and bitter. Double strain through a fine mesh so no leaf fragments reach the glass. Add the sparkling wine to the glass last, never to the shaker.
