Cubanito Express Recipe

Preparation

1. 1

   Chill glass

   Place a Collins or highball glass in the freezer for 5–10 minutes, or fill it with ice and cold water while you prepare the ingredients to chill the glass.

2. 2

   Muddle mint & make base

   In a cocktail shaker or mixing glass, add the fresh mint leaves, simple syrup (0.5 oz), and fresh lime juice (0.75 oz). Gently muddle the mint with a muddler or the back of a spoon for about 8–10 seconds—press just enough to release aromatic oils without shredding the leaves.

3. 3

   Add rum and bitters

   Add the white rum (2 oz) and 2 dashes of Angostura bitters to the shaker. Fill the shaker with ice (enough to chill but not overly dilute) and shake vigorously for 8–10 seconds until well chilled.

4. 4

   Prepare glass and combine

   Discard ice/water from the chilled glass if used. Fill the glass about three-quarters full with cracked or crushed ice (approximately 1 cup). Strain the shaken mixture through a fine mesh strainer or Hawthorne strainer into the glass over the ice to remove mint bits.

5. 5

   Top with soda

   Gently pour the Cuban-style sweet sparkling soda (3 oz) over the back of a bar spoon onto the drink to preserve fizz and create a layered effect. Stir once gently with the spoon to integrate the soda with the rum-lime base without flattening the carbonation.

6. 6

   Finish and garnish

   Add 2 dashes more of Angostura bitters on top (optional) for aromatic complexity. Express a lime wheel or wedge over the drink to release oils, run it around the rim, and drop it in. Garnish with a mint sprig and a light grate of lime zest (about 1/4 tsp) over the top.

7. 7

   Serve

   Serve immediately with a straw and an optional stirrer. Encourage the drinker to stir once before sipping to incorporate flavors.