Everyone knows the Mojito, but few know The Old Cuban!
First, the Mojito
There is a very early mention of a Cuban Cocktail in recipe books dating from 1917, but this combination of light rum, lime juice, and sugary gum syrup did not include the muddled mint that the Mojito is famous for.
The earliest mention I could find of the mint-inclusive classic Mojito was in 1929, called the Mojo de Ron (loosely translated as A liquid concoction of rum). This recipe was identical to today’s, except that it called for superfine sugar instead of the simple syrup most often used these days.
(Simple syrup is now used almost exclusively due to the easier integration of sweetness without risking the grittiness of incompletely dissolved crystals in what should be an elegant drink.)
With its almost 100-year-old heritage, the classic Mojito recipe varies very little across different sources. This recipe is highly representative of any recipe you will find today.
The Mojito
1 1/2 ounces white rum
3/4 ounce fresh lime juice
3/4 to 1 ounce of simple syrup
4-6 mint leaves (peppermint) + 1 mint sprig for garnish
1 to 2 ounces of club sodaMuddle (gently press) the mint leaves with the lime juice and simple syrup in the bottom of a glass. Add the rum, stir, then add ice, and top with the club soda. Add the mint sprig for garnish.
Alternately, you can also prepare the drink in a shaker (minus the club soda), shake with ice, then strain into an iced glass. Top with the club soda.
Note: You can use a muddle, a mortar, or other flat-surfaced implement to press the mint leaves. Be gentle. You just want to coax the essence from the leaves and not bruise or break into the veins or stems, which can release any bitterness within.
The Genesis of the Old Cuban
It’s said that the Old Cuban was invented in New York in 2001 by a bartender named Audrey Saunders. With the hot popularity of Champagne cocktails, she was looking to create one with a tropical bent. Inspired by the Mojito, she gave it an elegant upgrade that quickly made its way worldwide, thanks to the global popularity of its “parent” cocktail.
Think of the Old Cuban as a Mojito made with smooth, dark, aged rum, Champagne instead of club soda, and a touch of bitters.
The Old Cuban
1 1/2 ounces dark aged (añejo) rum, such as Bacardi 8
3/4 ounce fresh lime juice
3/4 to 1 ounces of simple syrup
4-6 mint leaves (peppermint) + 1 mint sprig for garnish
2 dashes of Angostura bitters
1 to 2 ounces of ChampagneMuddle (gently press) the mint leaves with the lime juice and simple syrup in the bottom of a glass. Add the rum and bitters, stir, then add ice, and top with the Champagne. Add the mint sprig for garnish.
Alternately, you can also prepare the drink in a shaker (minus the Champagne), shake with ice, then strain into an iced glass. Top with the Champagne.
Note: You can use a muddle, a mortar, or other flat-surfaced implement to press the mint leaves. Be gentle. You just want to coax the essence from the leaves and not bruise or break into the veins or stems, which can release any bitterness within.
It’s been said that the Old Cuban broke the monotony, giving bartenders something different to mix for their Mojito lovers, and Mojito lovers a modern twist on their favorite classic!
Enjoy!