Havana Club Recipe
Make Havana Club Recipe in just 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Cocktail
Method
Cocktail
Prepare glass and mint
Chill a highball or rocks glass by filling it with ice and setting aside. Gently slap 4 of the mint leaves between your palms to release aromatics, then set them aside for muddling/garnish.
Muddle
Discard ice from the chilled glass. In a mixing glass or shaker, add the remaining 2 mint leaves and the simple syrup. Gently muddle once or twice—just enough to bruise the leaves and release aroma, avoid pulverizing to prevent bitterness.
Build the cocktail
Add the rum, fresh lime juice, orange curaçao (or triple sec), and Angostura bitters to the shaker with the muddled mint and syrup. Fill the shaker with crushed ice (about 3/4 full).
Shake
Shake vigorously for about 10–12 seconds until the outside of the shaker is cold and slightly frosted. This chills and dilutes the drink to balance flavors.
Serve
Dump the ice from the chilled serving glass. Fill the glass with fresh crushed ice. Double-strain the shaken cocktail over the crushed ice to remove mint fragments and small ice shards.
Garnish and finish
Place the reserved lightly slapped mint leaves on top and add a mint sprig and lime wheel on the rim. Optionally, express a lime peel over the drink to release oils. Add a straw and serve immediately.