Old Cuban
Aged rum, mint and lime meet bitters and sparkling wine, combining sour structure with a fragrant, lifted finish.
IBA published specification · 1 reference serve.
Glassware
Technique
Ice
Garnish
Preparation effort
Ingredients & measurements
| Ingredient | mL | US fl oz | Source measure / qualification |
|---|---|---|---|
| 6/8 pcs Mint Leaves | — | — | 6/8 pcs Mint Leaves |
| Aged Rum | 45 | 1.52 | 45 ml Aged Rum |
| Fresh Lime Juice | 22.5 | 0.76 | 22.5 ml Fresh Lime Juice |
| Simple Syrup | 30 | 1.01 | 30 ml Simple Syrup |
| 2 Dashes Angostura Bitters | — | — | 2 Dashes Angostura Bitters |
| Brut Champagne or Prosecco | 60 | 2.03 | 60 ml Brut Champagne or Prosecco |
Converted equivalents are rounded for display; use one measurement system consistently. Dashes, spoonfuls, fruit counts and unspecified top-ups remain source measures. A blank equivalent does not mean zero.
How to make it
Shake everything except the sparkling wine with ice. Strain into a chilled glass and add the wine separately.
Glass: Cocktail glass. Ice: None in serving glass. Garnish: Mint sprig.
Flavor & balance
- Sour (Acidic) (dominant): Citrus contributes the principal tart edge; fruit ripeness and juice yield affect balance.
- Sweet (supporting): Sweeteners, fruit or sweetened modifiers round the attack and add weight; product sugar varies.
- Bitter (supporting): Cocktail bitters or coffee contribute a bitter accent; a small dose need not dominate.
- Earthy / Herbal (supporting): Botanicals, fresh herbs or the base spirit give aromatic plant character; this is not a basic taste.
Assess sweetness, bitterness and tactile drying separately. These flavor expectations are based on recipe structure, not measured tasting scores. Actual products, ice and dilution will change the result.
Preparation & batching
Service complexity: moderate. Batchability: spirit components only.
- Measure and label the chosen product specification; chill appropriate glassware.
- Prepare or select the named syrup; record its concentration and follow its storage instructions.
- Prepare and measure fresh fruit components for the service plan; do not assume a fruit count guarantees a juice volume.
- Prepare sound fresh herbs; finish aromatic garnish at service.
Add carbonated ingredients at service; do not shake or store the finished fizzy drink as a still batch. Workload is an editorial assessment; no labor timing or storage validation is claimed.
Spirit & ingredient choices
Recipe notes & variations
For a Black Flannel variation, change one component at a time and record the selected product, proof, sweetener concentration and dilution. Compare it with this reference before naming or publishing the variation.