I’m also horribly hung over….and I blame it squarely on the Old Cuban, well more like Old Cubans a brilliantly delicious cocktail that makes a Mojito into a champagne drink.
In the cocktail shaker muddle a handful of mint leaves, 2 dashes if Angostura bitters, 1 1/2 ounces of amber rum, 1/2 ounce simple syrup and 1/2 ounce of fresh squeezed lime juice, the more you muddle the mintier it gets (a minute is fine). Fill the container with ice and shaker for a good 15 seconds. The shaker should be icy cold. Strain into a chilled champagne flute and top with Cava (or any other bubbly you have on hand). Garnish with a mint leaf and drink, keeping in mind that even though it tastes like a soda – it’s not!
Of course I was too busy cooking and getting drunk to actually take a picture of this, but
Here’s the picture of the one (it’s on the left in the champagne flute) I had with my friend Edward at Cienfuegos: