Young Cuban



  • 1½ oz. pot-still Rum
  • ¾ oz. Fresh Lime Juice
  • 1 oz. Orgeat*
  • 2 oz. chilled Champagne
  • 2 dashes Angostura Bitters
  • 6-8 Mint Leaves
  • ½ - ⅔ Vanilla Bean

  • Add all ingredients (except the Champagne) to an ice-filled Cocktail Shaker. Shake vigorously and strain into a rocks glass over the champagne. Garnish with ½ - ⅔ of a vanilla bean.

  • *See our Orgeat recipe/video or use commercially available Orgeat.

This is our take on Audry Saunder’s Old Cuban. We replace her simple syrup with orgeat and use a younger/edgier pot-stilled rum. Rich and creamy, tart and sweet, this complex concoction is a funky fizzy daiquiri. Enjoy!


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