Cocktail of the Month: Old Cuban Twist

Finally, the sun is back! And with it, the good mood. This means we can finally meet for a drink with our favorite bartender again. Do you also tend to stick with the familiar? Of course, Apèrol Spritz, Lillet Wildberry, Gin Tonic, Negroni, or a Vibrante White Peach are always a good choice, yet there are always fresh and light cocktails to try.

These we will explore together in the coming weeks.

Crowd Favorite

My approach to cocktails is often simple because I like to twist classics: today, a twist on the Old Cuban. I used this drink last year during an event series with Christoph Kunz (2* Michelin) in Germany.

Christoph, who runs the insider tip Komu in Munich, cooked a five-course menu in selected cities, accompanied by my cocktail creations using prestige products from the Campari portfolio, including the Old Cuban Twist.

On the plate, there was monkfish | bitter salad | Sanchop pepper. The cocktail harmonized with the dish and emerged as the guests' favorite across all cities, even convincing some well-known bar operators in Germany.

Kinley for the Bubbles

The key to the drink is the freshness of the mint. It pairs perfectly with the Jamaican rum, Appleton 8 Years (used in this recipe). And to match the trend of the so-called low-drink movement – reduced alcohol content in drinks – we let the bubbles this time come from the classic Kinley Tonic Water, which is found in numerous bars, nightclubs, and festivals but is not sold in supermarkets.

At your favorite bar: The Kinley range. (Image: The Coca Cola Company)

It's important to account for the sugar content of the filler in the recipe, otherwise, the drink will become too sweet. The fresh, tart cocktail with earthy nuances is not only a wonderful meal companion, but it also refreshes any aperitif time. And above all, after the first one, you will definitely want another Old Cuban Twist in your glass – a criterion by which renowned cocktail judges rate a drink.

Drink with Swiss Roots

It's good to know that the classic Old Cuban is a relatively recent cocktail. Audrey Saunders reinterpreted the Mojito as a short drink in 2002, creating a wonderful classic. The Caribbean-French cocktail even has a bit of Switzerland in it, as Audrey's parents emigrated to the USA.

If that’s not a reason to order the Old Cuban, whether as a twist or in its original form, these days at your favorite bartender's place.

#cheers

Here's how to make the drink at home:

Place the glass you want to enjoy the drink in, filled with an ice cube, in the freezer. It's best to put three of them right away, you never know...

You need for the drink…

… a shaker
… a measuring cup, called a jigger
… a strainer, to leave ice cubes and mint residue in the shaker
… a fine sieve, so no annoying pieces get into the glass
… a drinking glass
… fresh mint
… fresh limes
… rum, in our case Appleton 8 years
… simple syrup or sugar syrup 1:1 (boil water and sugar)
… tonic water, in our case Kinley Tonic Water ... ice cubes

Everything goes into the shaker…
… 10 to 12 mint leaves
… 5cl Appleton 8 years
… 3cl fresh lime juice
… 1.5cl simple syrup
… fill with ice.

Shake everything, then double strain (strainer over the shaker and fine sieve over the glass) into the frozen glass filled with ice, and top with tonic water as desired. Clap the mint briefly in your hands before garnishing, as this releases additional fresh aromas.

#cheers

Peter Jauch is…

… a spirits sommelier with a penchant for high-class cocktails, often pairing them with the best food.
… author of coffee-table books on GIN & CHAMPAGNE.
… an experienced spirits and champagne tasting host.
… an event organizer, along with friends, of an experiential festival.