New York City, United States · 2001

Old Cuban

The Old Cuban is essentially a Mojito topped with champagne, making it a fizzy, rum-driven cocktail with a bitter edge.

mintybubblyrumlimebitterschampagnerefreshingcomplexcelebratory

ABV

Difficulty

Overview

What this drink is like

The first sip hits you with bright lime and mint, backed by the warm weight of aged rum. Mid-palate, the rich caramel notes of the rum and the earthy bitterness of the Angostura come through. The champagne adds a dry, bubbly finish that keeps the whole thing from feeling too heavy.

Who will like it

This is for people who like Mojitos but want something richer, drier, and a bit more bitter with some bubbles.

When to drink

Serve this at the start of a dinner party or a warm evening gathering—it bridges the gap between a refreshing aperitif and a celebratory toast.

Ordering tip

If the bar doesn't have aged rum, ask for a dark rum instead, and request the champagne on the side so you can top it off yourself before it goes flat.

Ice: NoneTemp: ColdCost: $3–$6Glass: CoupeBatch-friendlyMake aheadHome bar friendly

Flavor

Taste profile

This drink hits with a bright, minty lime punch right away, followed by the deeper, richer sweetness of the aged rum. The Angostura bitters add a warm spice note that lingers underneath everything. Then the champagne comes in, drying out the sweetness and washing it all down with crisp bubbles. It is sharp, fizzy, and cooling, with just enough weight from the rum to keep it interesting.

Finish: The finish is dry and slightly bitter, with the warmth of the rum and the scent of mint lingering after the bubbles fade.

Primary tastes

sweetsourherbal

Secondary

bitterfruity

Aroma

fresh mintcaramel rumbaking spice

Bitternessmildly bitter
The Angostura adds a subtle spice and bitterness that sits in the background without taking over.
Sweetnessfairly sweet
The simple syrup and aged rum give it a noticeable sweetness that the champagne dries out just enough.
Sournessbalanced acidity
The lime juice cuts through the sweetness with a sharp, even tartness that keeps the drink lively.
Strengthmoderately strong
The rum and champagne together give it a solid buzz, but the dilution from shaking keeps it approachable.
Refreshingvery refreshing
The combination of cold champagne, bright lime, and fresh mint makes this an extremely cooling drink.
Creaminesslight body
The drink has a light, crisp texture from the shaking and bubbles, with no creamy or heavy elements.
Complexityfairly complex
The layers of mint, bitters, rum, and champagne give it more going on than a standard sour, but it stays easy to drink.

Recipe

Make it at home

Shaken · Coupe · equal parts on Aged Rum. A Jamaican or Demerara rum with some body works best

Before you start

Put your coupe glass in the freezer for a few minutes beforehand so it stays frosty. Pull out your shaker and make sure your mint leaves are fresh and unbruised until you use them.

Ingredients

Aged RumBase Spirit45ml
Fresh Lime JuiceJuice22ml
Simple SyrupSyrup22ml
Angostura BittersBitters2 dashes
Fresh Mint LeavesGarnish6-8 leaves
ChampagneSodaAny dry sparkling wine like Cava or Prosecco works fine60ml

Garnish: Fresh Mint Sprig, Lime Wheel

Tools

Cocktail Shaker · Shaking
To shake and chill the rum, lime, syrup, and bitters together
At home: A large mason jar with a tight lid
Hawthorne Strainer · Straining
To strain the ice and mint out of the shaker into the glass
At home: A fine mesh kitchen sieve
Jigger · Measuring
To measure the rum, lime juice, and syrup accurately
At home: A shot glass or measuring spoons
Muddler · Muddling
To press the mint leaves and release their oils into the drink
At home: The end of a wooden spoon or rolling pin
Coupe Glass · Serving
To serve the drink and hold the champagne top without ice
Bar Spoon · Mixing
To gently stir the champagne into the drink without losing the fizz
At home: A long-handled teaspoon

Steps

1
Drop 6 to 8 fresh mint leaves into the bottom of your empty cocktail shaker. Add the 22ml of simple syrup and the 2 dashes of Angostura bitters right on top of the leaves. Press down gently with your muddler and give it a few twists—just enough to bruise the mint and release the oils, don't grind it into a paste.
!Shredding the mint too hard makes the drink taste grassy and bitter instead of fresh.
2
Pour 45ml of aged rum and 22ml of fresh lime juice into the shaker over the muddled mint mixture. Fill the shaker about three-quarters full with ice cubes. Close the shaker tightly.
3
Shake the shaker hard for about 10 to 12 seconds until the outside of the metal feels very cold to the touch. This chills the drink, dilutes it just right, and gets the lime and mint flavors mixed thoroughly.
~12s
!Shaking too long waters the drink down and melts the ice too fast.
4
Open the shaker and pour everything through a Hawthorne strainer into your chilled coupe glass. The strainer will catch the ice and the crushed mint leaves so you get a clean pour. Leave a bit of room at the top of the glass for the champagne.
!Filling the glass to the brim before adding champagne leaves no room and causes a spill.
5
Pour about 60ml of cold champagne or dry sparkling wine gently down the side of the glass. Take your bar spoon and slide it down into the drink, giving it one slow, gentle stir from the bottom to mix the bubbles through without making it foam over.
!Stirring too fast or pouring the champagne roughly kills the bubbles and makes it go flat instantly.
6
Take a fresh mint sprig and clap it once between your palms to wake up the scent, then set it on the rim of the glass. Add a thin lime wheel right next to it if you have one.

Serve

Serve it right away in the chilled coupe while the champagne is still actively bubbling. The drink should look golden with a fine white fizz on top and smell strongly of mint.

Variations

Ingredient substitutions

Each row shows what you can swap in place of an original ingredient, and how the drink changes.

Swap options for Aged Rum

Aged RumDark Rum
Match
Common availability
Aged Rum → Dark Rum: Brings heavier molasses and sometimes a slightly harsher burn than aged rum.
Aged RumWhite Rum
Match
Common availability
Aged Rum → White Rum: Loses the caramel and vanilla depth, making the drink taste sharper and less rounded.

Swap options for Champagne

ChampagneCava
Match
Common availability
Champagne → Cava: Adds a slightly more citrusy and earthy note but works almost identically in texture.
ChampagneProsecco
Match
Common availability
Champagne → Prosecco: Makes the drink a bit sweeter and fruitier with less sharp acidity than Champagne.

Swap options for Simple Syrup

Simple SyrupAgave Nectar
Match
Common availability
Simple Syrup → Agave Nectar: Gives a slightly earthier sweetness and a touch more viscosity to the drink.

Similar cocktails

Cousin drinks that share DNA with this one — each profile stands on its own.

Similar cocktail

Mojito

The Old Cuban swaps soda water for champagne and adds Angostura bitters, making it richer and more complex.

Match

While both are refreshing rum and mint drinks, the Old Cuban drinks richer and finishes drier with a bitter spice note, whereas the Mojito is lighter, sweeter, and more straightforward.

In common: Mint and lime forward, Rum driven, Refreshing and summery

Ingredients

Both share

Aged Rum, Fresh Lime Juice, Simple Syrup, Fresh Mint Leaves

Only in Old Cuban

Champagne, Angostura Bitters

Only in Mojito

Soda Water

The Old Cuban replaces the soda water with champagne for a drier, boozier top, and adds Angostura bitters for a spicy, bitter backbone the Mojito lacks.

Flavor

Shared flavors

Bright lime and mint freshness, Rum sweetness, Refreshing character

How Mojito differs

Drier finish, More bitter complexity, Richer mouthfeel from champagne bubbles

View recipe & details →

Similar cocktail

French 75

The French 75 uses gin instead of rum and lacks the mint and bitters.

Match

The French 75 is sharp, dry, and botanical, while the Old Cuban is rounder and warmer with a minty, spiced edge from the rum and bitters.

In common: Champagne topped, Citrus and sweet base, Served up in a coupe

Ingredients

Both share

Fresh Lime Juice, Simple Syrup, Champagne

Only in Old Cuban

Aged Rum, Angostura Bitters, Fresh Mint Leaves

Only in French 75

Gin

The Old Cuban swaps gin for aged rum and adds mint and bitters, shifting the flavor from botanical and dry to warm, herbal, and slightly spicy.

Flavor

Shared flavors

Dry champagne finish, Citrus sweetness, Bubbly texture

How French 75 differs

Warmer and richer base, Herbal mint notes, Spicy bitterness on the finish

View recipe & details →

History

Origin

Audrey Saunders created the Old Cuban in 2001 at the Beacon Restaurant in New York City. She designed it as an homage to the classic Mojito, adding champagne and Angostura bitters to give it a richer, more celebratory profile.

Creator: Audrey Saunders
Era: 2000s
IBA: New Era Drinks
Data version: IBA New Era Drinks spec
Confidence

The IBA recipe specifies white rum, but Audrey Saunders' original and most bar specifications call for aged rum, which is used here.

Practical

Tips & pitfalls

What works at home and what to skip when making this drink.

Tips

Worth knowing before you pour

Make the rum, lime, and syrup mix ahead of time and just shake and top when guests arrive.
Clap the mint between your hands before garnishing to release the aroma right under your nose.
Use a decent dry sparkling wine instead of expensive champagne since the rum dominates the flavor.
Chill the coupe glass in the freezer for at least ten minutes before serving.

Avoid

Common mistakes

Don't muddle the mint too hard or the drink will taste like lawn clippings.
Don't stir the champagne aggressively or you will kill all the fizz.
Don't use bottled lime juice; it makes the drink taste flat and metallic.