Originally created in 2001 by Audrey Saunders, founder of the Pegu Club in New York City, the old Cuban is essentially a mojito with extra sass. Our twist on it uses Chinese five-spice bitters, so if you can get hold of a bottle, use that instead of the Angostura – we are a Hong Kong-inspired cocktail bar, after all.
Old Cuban
Serves 1
45ml dark rum – we use Diplomático’s Reserva Exclusiva
22ml fresh lime juice (from about 1 lime)
15ml standard 2:1 sugar syrup
5-6 mint leaves, plus 1 leaf extra to garnish
2 dashes Angostura bitters or, even better, Shanghai Shirley Chinese Five-Spice Bitters (see introduction)
22ml brut champagne or prosecco, to top
Put the first five ingredients in a shaker filled with ice, shake hard, then double strain into a chilled coupe. Top up with your bubbles of choice, garnish with a mint leaf and serve.
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