The Old Cuban
Thomas Connors, author of 
Meet Me in the Bar: Classic Drinks From America's Historic Hotels

Adapted by StarChefs.com

June 2007

Yield: 1 drink


  • 6 mint leaves
  • 1 ounce simple syrup
  • ¾ ounce lime juice
  • 1 dash Angostura bitters
  • 1 ½ ounce Bacardi Rum
  • Domaine Carneros Tattinger Brut
  • 1 dry vanilla bean

Put the mint, simple syrup, lime juice and bitters into a cocktail shaker. Add the rum and plenty of cracked ice. Shake well and strain into a chilled cocktail glass. Top with Tattinger Brut. Trim ends of dry vanilla bean, and garnish.


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