Best Old Cuban Recipes

OLD CUBAN

Steps:

• Gently muddle lime juice with 8 mint leaves in a shaker using a wooden spoon or cocktail muddler.
• Add rum, simple syrup, bitters, and a handful of ice. Shake until the outside of the shaker has frosted. Strain into a cocktail glass and top with Champagne. Garnish with a slice of lime and the remaining mint leaf.

THE OLD CUBAN

Steps:

• Gently bruise the mint with lime juice in a shaker using a muddler or wooden spoon. Add syrup, rum, bitters and a big handful of ice, and shake until well chilled. Strain into a coupe or cocktail glass and add Champagne.
• With a knife, slit the lime slice halfway through and pierce it with the mint sprig. Perch it on the rim of the glass.

OLD CUBAN

Steps:

• Muddle the mint leaves with the rum, lime juice, Simple Syrup, and bitters in a cocktail shaker. Add ice, cover, and shake vigorously, or stir, until combined and chilled, about 30 seconds. (In general, the drink is ready when the shaker mists up.) Pour the muddled liquid into a chilled champagne flute, holding back the ice, but letting some of the mint leaves fall into the glass. Add enough Champagne to almost fill the glass to the top. Garnish with a sprig of mint. Drink.;
• 1 cup sugar
• 1 cup water
• Put the sugar and water in a small saucepan. Cook over low heat, stirring, until the sugar dissolves. (Alternatively, heat in the microwave.) Store in a sealed container in the refrigerator.
• Yield: about 1 1/2 cups

ROPA VIEJA (AKA OLD CLOTHES/CUBAN SHREDDED BEEF)

Steps:

• 1. Heat oil in a deep pan over medium to high heat. Season the skirt steak with salt and pepper, place in the pan, browning on both sides. Turn heat down to medium and add peppers and onions. Cook stirring occasionally for about 3 minutes, then add garlic and cook 2 minutes more.
• 2. Pour in the red wine and cook for about 30 seconds before adding the tomato sauce, tomatoes, bay leaf and stock.
• 3. Cover the mixture, reduce to simmer, and cook for 1 hour. Meanwhile, prepare white rice to serve alongside the meat to soak up the sauce.
• 4. After 1 hour, the meat should be thoroughly cooked and should shred easily. Remove from pan, let cool a bit and shred with clean hands or two forks. Return meat to pan, and simmer to heat through, then serve with the white rice and ENJOY!

ROPA VIEJA (AKA OLD CLOTHES/CUBAN SHREDDED BEEF)

Steps:

• Heat oil in a deep pan over medium to high heat. Season the skirt steak with salt and pepper, place in the pan, browning on both sides. Turn heat down to medium and add peppers and onions. Cook stirring occasionally for about 3 minutes, then add garlic and cook 2 minutes more.
• Pour in the red wine and cook for about 30 seconds before adding the tomato sauce, tomatoes, bay leaf and stock.
• Cover the mixture, reduce to simmer, and cook for 1 hour. Meanwhile, prepare white rice to serve alongside the meat to soak up the sauce.
• After 1 hour, the meat should be thoroughly cooked and should shred easily. Remove from pan, let cool a bit and shred with clean hands or two forks. Return meat to pan, and simmer to heat through, then serve with the white rice and ENJOY!

OLD CUBAN

Steps:

• Combine rum, lime juice, simple syrup, bitters, and mint leaves in a cocktail shaker filled with ice. Shake vigorously for 15-20 seconds, or until the shaker is frosted on the outside. Double strain into a coupe and top with sparkling wine. Garnish with a mint leaf.

THE OLD CUBAN

Steps:

• Muddle mint with lime juice and simple syrup in a mixing glass. Add rum and bitters and shake over ice. Strain into a cocktail glass or coupe and top with Champagne.

THE OLD CUBAN

Steps:

• In a cocktail shaker, place: mint leaves, simple syrup, and fresh-squeezed lime juice. Gently bruise the mint leaves with a wooden muddler or the end of a wooden spoon. Add:1 1/2 ounces Bacardi 8 (or substitute another medium-bodied gold rum) 2 dashes Angostura bitters. Fill shaker with ice, and shake well for 10 seconds. Strain into a chilled cocktail glass (you may wish to use a tea strainer to remove the tiny flecks of mint). Top with 2 ounces chilled sparkling wine; garnish with mint leaf.

THE OLD CUBAN

Steps:

• Muddle lime juice, simple syrup, and mint.
• Add rum and bitters and shake with ice.
• Strain into a cocktail glass and fill with champagne.
• Garnish with a sugar-dried vanilla bean and mint.

OLD CUBAN

Steps:

• Muddle the mint leaves with the rum, lime juice, simple syrup, and bitters in a cocktail shaker. Add ice, cover, and shake vigorously for about 30 seconds. Pour into a chilled flute and fill nearly to the top with sparkling wine. Garnish with sprig of mint.

OLD CUBAN COCKTAIL RECIPE

Steps:

• Muddle the mint leaves and light rum in a mixing tin.
• Add the dark rum, sugar syrup, lime juice and a dash of Angostura Bitter.
• Shake well with lots of ice and strain into a lowball glass.
• Top up with the champagne and gently stir the mixture.
• Taste and if necessary add a touch more sugar syrup or lime juice.