The History
Created by Audrey Saunders at Pegu Club in New York around 2001 (though widely published when Pegu opened in 2005). Saunders had been working on bringing rum into the craft-cocktail conversation; the Old Cuban was her argument that aged rum belonged in the same register as gin and rye. The drink was hugely influential on the revival’s broader project of taking rum seriously as a base spirit for elegant, considered cocktails.
Servings
Ingredients
- 1.5 oz aged rum (Bacardi 8 or Diplomático Reserva Exclusiva)
- 0.75 oz fresh lime juice
- 1 oz simple syrup (1:1)
- 6 fresh mint leaves
- 2 dashes Angostura bitters
- 2 oz Brut Champagne (or dry sparkling wine)
- Mint sprig (garnish)
Directions
Gently muddle the mint leaves with the simple syrup in the bottom of a shaker.
Add rum, lime juice, and Angostura with ice.
Shake hard for 10–12 seconds.
Double-strain into a chilled coupe.
Top with Champagne.
Garnish with a mint sprig.