Old Cuban Cocktail

ByDeShawn Ellis
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Short, Catchy Intro

So you want a cocktail that feels fancy but does not require a PhD in mixology. Good news friends you just found it. The Old Cuban sneaks up on you like a smooth talker at a backyard party. It is bubbly and minty with a little spicy warmth from the rum and a whisper of gingerbread vibes if you want to be playful. It feels classy without trying too hard. Perfect for sipping while pretending you read a novel recently.

Why This Recipe is Awesome

This drink is a little bit of everything and zero drama. It tastes like a celebration but it only takes a few minutes to make. Want proof that simple rules can still be sexy Yes.

  • It balances sweet tart and fizzy in a way that makes people ask for seconds.
  • It is idiot proof even I did not mess it up the first time.
  • It looks like you put effort in even if your kitchen has a single coffee mug and a lonely spoon.
  • It uses common ingredients you probably already like or can get easily.

Plus the gingerbread spice twist gives a seasonal wink without turning the whole cocktail into dessert. Try it for a small party or a solo wind down. Either way you win.

Ingredients You’ll Need

  • 2 oz spiced rum
  • 1 oz simple syrup
  • 1 oz fresh lime juice
  • 2 oz sparkling wine
  • Mint leaves
  • Gingerbread spices eg cinnamon nutmeg
  • Ice

Keep it casual with the mint. A few leaves work fine. If you love cinnamon go a little heavier. If you are cautious try a tiny pinch first. Fresh lime juice matters here. Canned lime juice just does not have the same kick.

Step-by-Step Instructions

  1. In a shaker muddle a few mint leaves with the simple syrup and fresh lime juice.
  2. Add spiced rum gingerbread spices and ice; shake well.
  3. Strain into a chilled glass and top with sparkling wine.
  4. Garnish with mint leaves and a sprinkle of gingerbread spice.

Old Cuban Cocktail

Common Mistakes to Avoid

  • Over muddling the mint. If you pulverize it you get bitter leafy notes and nobody signed up for that. Press gently and release the oils.
  • Using bottled lime juice as a shortcut. It saves time but also soul points. Fresh lime gives brightness and clarity.
  • Adding too much gingerbread spice. This drink flirts with holiday flavors. It does not want to be dessert soup. A pinch goes a long way.
  • Forgetting to chill the glass. Warm glass kills vibe and fizz. Pop your glass in the freezer for five minutes.
  • Skipping the sparkling wine top off. Yes it adds fizz and complexity. No it is not optional if you want the proper Old Cuban experience.

Alternatives & Substitutions

Running low on spiced rum Use aged rum or a dark rum with a splash of angostura to mimic spice. White rum plus a small pinch of cinnamon can also work in a pinch. IMO spiced rum keeps the cocktail lively but play with what you have.

No simple syrup Make it quick with equal parts sugar and hot water stir until dissolved then cool. Or use honey syrup if you like a floral note. Honey changes the mouthfeel a bit but in a nice cozy way.

Sparkling wine alternatives Prosecco cava or a dry champers all work. If you only have soda water add a tiny extra splash of simple syrup to make up for the missing wine depth.

Mint drama No mint at all No big deal. Use a citrus peel for aroma. But if you try to substitute basil you will notice a different vibe entirely. Basil Old Cuban becomes its own thing and that is okay if you are into experiments.

Looking for snacks to go with this drink Try some light bites like crispy crostini or a cheese board. If you want a fun pairing list click here for some great options easy appetizers. Trust me this cocktail loves salty crunchy things.

Old Cuban Cocktail

FAQ

Q Why should I use spiced rum instead of plain rum
A Because spiced rum adds warm cinnamon and clove notes which play nicely with the gingerbread spices. Could you use plain rum Sure. Will it taste different Yes. Choose what suits your mood.

Q Can I make this drink without alcohol
A Craving the vibe without booze Mix equal parts lime and simple syrup with mint and a splash of nonalcoholic sparkling wine or soda water. Add a hint of cinnamon and you will still feel fancy.

Q How much mint is a few mint leaves
A Three to six leaves depending on size. Tear them gently before muddling to release aroma. Too many leaves produce bitterness so less is more.

Q Can I prep this ahead of time for a party
A Yes do the lime simple syrup and rum mixture ahead and keep it chilled. Do not add sparkling wine until serving. Bubbles lose their personality if you let them sit.

Q What glass should I use
A A coupe or a small wine glass works great. The coupe shows off the bubbles and looks classy without being precious.

Q Do I need to strain the shaker
A Yes use a fine strainer if you have one. It keeps tiny mint bits from turning every sip into a crunchy surprise.

Q How do I scale this up for a crowd
A Multiply the core ingredients by number of guests but keep the sparkling wine separate. When guests arrive give each drink a sparkling top off so fizz stays per glass.

Final Thoughts

This drink is an easy showstopper. It pairs bright citrus and mint with warm spice and bubbly texture. It feels thoughtful without being a production. Make a batch for a small gathering or a solo treat after a long day. And remember the small things matter like chilling the glass and using fresh lime. Now go mix one up and enjoy the little celebration in a glass. You earned it.

Conclusion

Want to compare versions or get a deeper read on the original Old Cuban idea Check out this classic take on the Old Cuban Cocktail Recipe from Liquor com for inspiration and historical notes Old Cuban Cocktail Recipe. If you like a slightly different technique or want recipe variations Diffords Guide has a useful breakdown and tips here Old Cuban Cocktail Recipe.

Enjoy experimenting and cheers to not overcomplicating good things.

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Old Cuban Cocktail

  • Author: admin
  • Total Time: 5 minutes
  • Yield: 1 serving 1x
  • Diet: Vegetarian
Print Recipe

Description

A bubbly and minty cocktail with a touch of spicy warmth from the rum and a hint of gingerbread spices.

Ingredients

Scale
  • 2 oz spiced rum
  • 1 oz simple syrup
  • 1 oz fresh lime juice
  • 2 oz sparkling wine
  • Mint leaves
  • Gingerbread spices (e.g. cinnamon, nutmeg)
  • Ice

Instructions

  1. In a shaker, muddle a few mint leaves with the simple syrup and fresh lime juice.
  2. Add spiced rum, gingerbread spices, and ice; shake well.
  3. Strain into a chilled glass and top with sparkling wine.
  4. Garnish with mint leaves and a sprinkle of gingerbread spice.

Notes

Use fresh lime juice for the best flavor. Chill your glass beforehand for optimal fizz.

  • Prep Time: 5 minutes
  • Cook Time: 0 minutes
  • Category: Cocktail
  • Method: Mixing
  • Cuisine: International

Nutrition

  • Serving Size: 1 cocktail
  • Calories: 250
  • Sugar: 8g
  • Sodium: 15mg
  • Fat: 0g
  • Saturated Fat: 0g
  • Unsaturated Fat: 0g
  • Trans Fat: 0g
  • Carbohydrates: 15g
  • Fiber: 0g
  • Protein: 0g
  • Cholesterol: 0mg

Keywords: cocktail, Old Cuban, spiced rum, refreshing drink, party drink

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Hey, I’m DeShawn Ellis—friends call me D. I’m 42 years old, born and raised in Jackson, Mississippi, and now I’m holding it down in Atlanta, Georgia, where I run a soul food kitchen that’s as much about storytelling as it is about the food. Cooking isn’t just what I do it’s who I am. It’s how I honor where I come from, and how I speak love into the world.

My earliest memories are in my grandma’s kitchen barefoot on a step stool, stirring roux while she told me stories about her own mama, who used to cook for church fish fries back in the ’50s. That kitchen was my school. That woman was my first chef. She never measured a thing, but everything came out perfect. She taught me that food could heal, could gather people, could celebrate and comfort at the same time.

I didn’t come up through culinary school I came up through Sunday dinners, community cookouts, and elbow grease. I worked every back-of-house job you can think of, from janitor to pitmaster. Over time, I built my own rhythm in the kitchen deeply rooted in Southern Black tradition but open to everything. My oxtails have a splash of Caribbean heat. My collards might get kissed with smoked paprika and a dash of coconut vinegar. And yeah, I’ll put Cajun spice on anything that holds still long enough.

What drives me most is making food that feels like a hug from home. I want folks to taste a dish and remember their auntie's kitchen, or a summer evening on the porch, or that one bite that made them feel seen. But I also want to evolve because our food, our culture, is not stuck in the past. It’s growing, remixing, finding new voices. I’m proud to be one of them.

I cook for people who love food with a story behind it. You don’t need fancy tools or a French accent to make magic you just need heart, hustle, and a little bit of fire. If you’ve ever cooked with love, failed with style, or fed someone just to see them smile, then we’re already family.

Welcome to my kitchen. Let’s build something beautiful one bite at a time.

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