Episode 62 The Old Cuban

Feb 21

Ep. 62: Old Cuban - slappa da mint

Welcome to Season 4 episode 62 of The Art of Drinking with Join Jules and Your Favorite Uncle

Brad introduces us to a neoclassic drink, The Old Cuban, and Jules puts her spin on it to make the New Cuban. This cocktail feels like it has been around since the Golden Age of cocktails, but has it? Brad gives us the real history on the drink while Jules teaches us how to put a proper beatdown on mint.

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What do we need for today’s episode?

For Brad’s Old Cuban

Mint leaves
Aged, blended, rum (5 - 7 years)
Simple syrup (1:1)
Fresh squeezed lime juice
Angostura bitters
Ice
Boston Shaker
Strainers
Jigger
Coupe glass
Champagne

For Jules’ New Cuban

Appleton estate Jamaican rum
Mezcal
Fresh lime juice
Hibiscus (or any flavor) simple syrup (1:1)
Mint leaves
Angostura and orange bitters
Strainers
Boston Shaker
Jigger
Coupe glass

Get Brad's Old Cuban recipe

Get Jules' New Cuban recipe

So what’s the deal with the Old Cuban?
The Old Cuban cocktail is a modern classic that gained popularity in the early 2000s. It was created by renowned bartender Audrey Saunders at the Pegu Club, a cocktail bar in New York City.

Saunders crafted the Old Cuban as a twist on the classic Mojito, infusing it with a touch of sophistication and complexity. The drink combines aged rum, mint, lime juice, simple syrup, and Angostura bitters, topped with Champagne and garnished with a mint leaf.

The name "Old Cuban" pays homage to both the classic Mojito, which originated in Cuba, and the addition of Champagne, reminiscent of the French influence in Cuban culture during the early 20th century.

This week’s tip: how to properly use mint in your cocktails

Why are we so mean to mint?

First time to prep: dunk the bundle in an ice bath for 15-20 minutes

Place the mint, stems down in the water and let it sit for a few hours at room temperature. The mint will not wilt. You can either leave the mint in the jar on a tabletop for a few days

It’s important when making cocktails that use mint, to make sure you’re using it correctly.

Smack ya mint, by smacking or clapping gently, this will help release the oils and smells of the mint to enhance the overall experience.

Don’t bruise your mint, yes it’s a real thing. If you over muddle or aggressively shake, your mint can turn a dark color and become bitter.

When garnishing, place it near your straw so you can smell it

Don’t be scared to clap ya mint and run it around the sides and stem of the glass.