The Old Cuban is a refreshing cocktail of aged rum, simple syrup, lime juice, mint, bitters, and Champagne. In many ways, the Old Cuban is a refined upgrade on the crowd-pleasing Mojito crossed with a French 75.
This modern classic was created by legendary bartender Audrey Saunders in 2001, when she worked at New York City’s now-closed Beacon restaurant. In 2005, Saunders opened the Pegu Club, which quickly became an influential hub in the nascent craft cocktail community.
Along with the Old Cuban, Saunders is responsible for a handful of other cocktail innovations, including the Gin Gin Mule, that showcase her ability to modernize and update classic drinks with a few clever tweaks.
Sadly, Pegu Club closed in 2020, but the Old Cuban and the other drinks that Saunders created there live on in the pantheon of modern mixology.
Why the Old Cuban works
The Old Cuban takes its inspiration from the Mojito, but elevates everything by improving the ingredients, preparation, and presentation.
Like the Mojito, the foundation of the Old Cuban is the classic sour formula of spirit, citrus juice, and sugar. The departures begin with the use of aged rum instead of the white rum traditionally used in Mojitos. This gives the drink a rounder flavor profile with subtle oaky notes of vanilla and caramel. Angostura bitters give the drink added balance and complexity with notes of baking spice.
The sophisticated nature of the Old Cuban requires equally refined technique and presentation. To achieve uniform color and texture, it’s crucial to double-strain the drink through a fine mesh strainer. Nobody wants to see pieces of mint leaves floating in the glass.
In a similar fashion to the French 75, the Old Cuban upgrades the Mojito’s sparkling water by topping the drink with Champagne. This adds effervescence and contributes crisp, fruity notes to the flavor profile.
