The Old Cuban
6 leaf
Aromatic plants used in cocktails as a garnish or muddled into the liquor to add a light fresh taste. Common in the Mint Julep.
0.75 oz
The second most common juice used in cocktails. This citrus juice is about 6% acid; 4% from citric and 2% from malic, with small amounts of succinic acid (this is what gives it a little bloody taste). Lime juice should be used the day it is squeezed, some like it freshly squeezed and others like it a few hours old.
1 oz
A syrup made from dissolving granulated sugar (sucrose) in water. Regular simple is made by combining 1:1 sugar:water by mass, rich simple is 2:1 sugar:water by mass although only 1.5 times as sweet as regular. We always use 1:1 syrup unless otherwise noted in the recipe itself.
1.5 oz
A rum aged in charred oak barrels that lend their color to the rum. If a recipe calls for this rum it is likely refuring to a darker colored rum with a rich and strong yet smooth flavor. Common varieties come from Jamaica and Haiti.
2 dash
A concentrated aromatic bitters made in Trinidad from water, ethanol, gentian and other herbs and spices; used in many classic cocktails like the Manhattan.
2 oz
A sparkling wine produced from grapes grown in Champagne, France. The carbonation is due to secondary fermentation of the wine after it's bottled. For our purposes we treat this the same as Brut and Sparkling Wine.
1 wedge
Small, round, green citrus fruits. Commonly used in many cocktails for its rind or its acidic taste (6% acid total; 4% citric, 2% malic, some succinic acid).
1 sprig
Aromatic plants used in cocktails as a garnish or muddled into the liquor to add a light fresh taste. Common in the Mint Julep.
Gently bruise the mint with lime juice in a shaker using a muddler or wooden spoon. Add syrup, rum, bitters and a big handful of ice, and shake until well chilled. Strain into a coupe or cocktail glass and top with Champagne. Garnish with a lime wedge and a mint sprig. #muddle #shake #straight
Adapted front he Pegu Club, NYC.
Fresh
Tart