The Old Cuban Is What Happens When You Cross a Mojito with a French 75

These days, it’s hard to find a bar or restaurant that doesn’t have a cocktail menu packed with original creations. Budding mixologists the world-over are vying to innovate and leave a lasting mark on bartending culture. But what does it take for a new cocktail to transcend from a one-off recipe to a modern classic?

It takes someone like Audrey Saunders, owner and founder of Pegu Club in New York City, and a drink like the Old Cuban.

The Old Cuban was invented by Saunders in 2001, and quickly made its way into bar books across America. Like all great classic cocktails, the recipe is deceptively simple, requiring just rum, sparkling wine, lime, mint and bitters. It shares heritage with two other better-known classics, the storied Mojito and French 75, a gin- and sparkling wine-based drink.

“The Old Cuban is a Mojito on steroids,” says David Orellana, beverage director at Grand Brasserie in New York City. “While keeping the simple core structure present (sweet, sour, aromatic), it swaps the white rum with aged dark rum for a boost of incredible depth. Topping it off with Champagne injects sophistication—and it is also served in a coupe. What else can you ask for?”

Which Rum Is Best for an Old Cuban?

Since rum provides the base flavors, bartenders often will switch it up to customize the drink. While Nathan Oliver, beverage director at The Benjamin Hollywood, appreciates the classic choice, Bacardi Reserva Ocho (which is what is suggested in the recipe below), he’ll sometimes swap it out for rhum agricole to “really up the game” with “much more body and character.”

Meanwhile Chris Lemperle, bar manager at Crane Club and Mel’s in New York, suggests Spanish-style rum, like Havana Club Añejo Seven-Year, or for those “looking to step outside the Spanish style,” he says. “Plantation Xaymaca is an excellent choice.”

However, Orellana thinks any dark rum distilled from sweet molasses that has been aged for eight, 10 or 12 years will do. “We want complex rum flavors such as caramel, vanilla, candied orange, sweet oak and spices,” he says, “which are a great foundation to build a cocktail upon.”

The Importance of Double-Straining

Though the rum may differ from bar to bar, the technique for crafting the Old Cuban should remain the same. Ever since she created the cocktail in the early aughts—at a time in bar culture when a majority of New York City was still trying to remember how to make an Old Fashioned—Saunders has insisted on double-straining the drink for quality and consistency. The extra attention to detail ensures a cocktail with a crisp hit of mint, without any fear of getting muddled leaves stuck between your teeth.

“Double-straining filters out small particles from the final drink, such as ice chips and pulp,” says Lemperle. “For the Old Cuban, removing the large pieces of mint is crucial to maintaining the luxurious texture of the sparkling wine.”

So, whether you’re looking for a new way to punch up brunch, something to sip in the sun or just want to upgrade your cocktail game with a modern classic, here’s how to make an Old Cuban.

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