The Old Cuban is inspired by the Mojito, but has twists that make it unique. Firstly, aged rum is used rather than white rum, as is usual with the Mojito. Syrup, fresh lime juice and mint continue the mojito. These ingredients are complemented by Angostura bitters and champagne. Simple modifications and additions, but it is precisely these that have raised the Old Cuban to a level that puts it in a league with the big boys. 

THE STORY BEHIND THE OLD CUBAN

Audrey Saunders is the inventor of the Old Cuban. Saunders is a bartender who is best known for her “Pegu Club” in Soho, New York. With the “Pegu Club” in 2005, she built one of the few bars for the ages. It set new standards and significantly changed the cocktail landscape of the 21st century. As a result, she has become one of the most famous bartenders in the world. Over the course of her career, Saunders has proven time and again that she has a flair for reinventing classics. She demonstrates this with the Old Cuban, invented in 2001, as well as with her other cocktail creations, such as the Gin Gin Mule.  

WHICH RUM FOR THE OLD CUBAN?

Audrey Saunders uses Bacardi Reserva 8 anos in her original recipe. Of course, you can also try other aged rums, but Audrey’s recipe with the Bacardi 8 works so well that I don’t feel the need to change the rum.

THE RIGHT CHAMPAGNE

To be honest, I know nothing about champagne and the Lanson Le Black Reserve was actually the only one I had available. But sometimes luck favors the foolish. Because the Lanson works extremely well in combination with the Bacardi 8. Depending on your choice of champagne, however, you have to be careful how much lime juice you add to the Old Cuban. Not every champagne has the same amount of acidity. It is therefore important to find the right balance between champagne, lime and sugar. But once you’ve got that down, you’ll be rewarded. Because then you’ll be drinking one of the best modern cocktails there is.

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