About the Old Cuban cocktail 

The Old Cuban is a relatively new addition to the cocktail canon, created in the early 2000s by legendary bartender Audrey Saunders at New York’s Pegu Club.

Despite its modern origin, it feels timeless — blending the freshness of a Mojito with the sophistication of Champagne.

Saunders designed the drink as a “refined rum cocktail” that could stand alongside classics like the French 75.

With aged rum, mint, bitters, and sparkling wine, the Old Cuban elegantly bridges old-world elegance and Caribbean spirit.

What Makes the Old Cuban Cocktail Special

The Old Cuban combines the bright, herbal freshness of mint with the depth of aged rum and the celebratory sparkle of Champagne.

Unlike a standard Mojito, it’s shaken with bitters for added complexity, then topped with sparkling wine for a polished, effervescent finish.

It’s a drink that works beautifully in both casual and formal settings — just as comfortable at a garden party as it is at a black-tie celebration.

Spirit Swaps and Food Pairings

• For a more robust base, try a dark rum instead of aged rum for extra molasses depth.

• Swap Champagne for Prosecco or Cava to suit your budget while keeping the bubbly flair.

• Play with different bitters, such as chocolate bitters, for a richer twist.

Food pairings lean toward the elegant but flavorful: oysters, lobster rolls, or ceviche are natural matches.

The drink’s effervescence also cuts beautifully through rich dishes like roasted chicken or creamy pastas.

Why It Endures

The Old Cuban has already secured its place among modern classics because it manages to feel both familiar and innovative.

It’s essentially a Champagne cocktail with a Caribbean heart — sophisticated, refreshing, and celebratory all at once.