Old Cuban - Aged Rum, Mint & Prosecco Cocktail

The Old Cuban starts with the familiar combination of rum, lime, mint, and sugar, then gives it a more polished structure with aged rum, aromatic bitters, and sparkling wine. The result is fresh and lively without being lightweight: mint and lime keep it crisp, while the rum and Angostura add depth beneath the bubbles.

Background

Bartender Audrey Saunders created the Old Cuban in New York during the early-2000s cocktail revival. Its structure clearly nods to the Mojito, but aged rum, Angostura bitters, and sparkling wine move the drink into a richer and more elegant direction. It has since become a recognized modern classic and is included in the International Bartenders Association's New Era collection.

What You'll Need

Ingredients

• Mint Leaves - provide the drink's fresh herbal aroma.
• Anejo Rum - supplies aged-rum depth, oak, vanilla, and warm spice.
• Lime Juice - brings the fresh acidity that balances the syrup and rum.
• Simple Syrup - rounds out the lime and supports the mint.
• Angostura Bitters - add baking spice, herbs, and aromatic depth.
• Prosecco - brings crisp bubbles and lifts the heavier rum flavors.

Another good-quality aged rum can replace Anejo Rum.

Brut Champagne or another dry sparkling wine can replace Prosecco for a drier, more wine-driven variation.

Equipment

• Cocktail shaker
• Jigger
• Strainer
• Coupe or coupette glass
• Ice

Where Mojito Freshness Meets Sparkling Wine

The Old Cuban succeeds because its richer ingredients never bury the fresh ones. Aged rum has more oak and body than the white rum normally associated with a Mojito, but mint and lime keep that weight in check.

Angostura bitters connect the rum's spice with the herbal mint, while sparkling wine lightens the entire drink at the end. The bubbles are not just decoration; they change the texture and make the finished cocktail feel brighter than the shaken base alone.

Substitutions & Variations

• Use another aged rum when Anejo Rum is unavailable.
• Brut Champagne or Cava can replace Prosecco.
• For a slightly drier drink, choose a very dry sparkling wine rather than reducing the syrup substantially.
• White rum creates a lighter variation, but it loses some of the depth that distinguishes the Old Cuban from a Mojito.
• Keep the mint fresh rather than substituting mint syrup if you want the drink's intended aroma.

Helpful Tips

• Use fresh lime juice.
• Shake the mint with the other ingredients rather than aggressively pulverizing it.
• Use plenty of ice so the shaken base is properly chilled before the sparkling wine is added.
• Chill the serving glass ahead of time.
• Add the Prosecco after straining so you preserve its carbonation.
• Pour the sparkling wine gently to avoid excessive foaming.
• Finish with a fresh mint sprig so the aroma reaches the drinker before the first sip.