Old Cuban Recipe
Premium Aged Rum, Lime, Sparkling Cava, Spearmint
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Cocktail
Garnish & Finish
Method
Prep & Muddle
- 1
- 2
In a cocktail shaker, add the fresh spearmint leaves and the simple syrup. Gently clap the mint between your hands once to release its aroma, then add to the shaker. Using a muddler or back of a spoon, lightly muddle the mint with the simple syrup for about 4–6 gentle presses — you want oils released but not shredded leaves (no bitter green notes).
Build & Shake
- 3
Add the aged rum, fresh lime juice and two dashes of Angostura bitters into the shaker with the muddled mint and syrup.
- 4
Fill the shaker with ice (about 6 large cubes), cap it, and shake vigorously for 10–12 seconds until the shaker is well chilled and slightly frosted.
- 5
Double-strain the shaken mixture into the chilled coupe or Nick & Nora glass using a Hawthorne strainer and a fine mesh strainer to remove mint fragments and ice shards.
Top & Garnish
- 6
Carefully top the cocktail with 2 oz chilled Cava (or other dry sparkling wine). Pour slowly down the side of the glass to preserve effervescence and create a gentle foam.
- 7
Garnish with a fresh mint sprig: lightly slap the sprig between your palms to activate the oils, then place it in the drink. Optionally add a lime wedge or wheel on the rim.
- 8
Serve immediately while the sparkling wine is lively.