A really topnotch new brand of dark rum, fresh lime juice, a little sweetness, some fresh mint leaves, champagne…what could possibly go wrong? Nothing, really. Nothing at all. It’s just…
I have to be honest with you — I don’t really feel like I’ve nailed this week’s drink, not quite. Yes, it’s refreshing and fairly well balanced, it’s base spirit is kind of spectacular, easily one of the best products I’ve ever been lucky enough to get for free. However, the final flavor profile just didn’t wow me as much as you’d expect, especially given how good the main ingredient really is and, really, how sound this recipe — a variation of a drink that’s been around for awhile — really seemed on paper.
At the same time, I have a confession to make, but we’ll get to that in the post-recipe section of this post.
The Pilar Old Cuban
2 ounces Papa Pilar’s Dark Rum
3/4 ounce fresh lime juice
3/4 ounce simple syrup
2 dashes Angostura bitters
6-8 fresh mint leaves
2 ounces brut champagne/dry sparkling white wine
Muddle the mint leaves lightly in a cocktail shaker. Add the rum, lime juice, simple syrup, bitters (very important or this drink will come out way too sweet…I know because I forgot them on my first attempt at this drink), lots of ice, and shake vigorously.
Strain into an extra large cocktail glass (double strain if you’re fussy about bits of mint leaf getting into the drink). Top off with two ounces of cold champagne/sparkling white wine. Toast the real life elderly Cuban person of your choice. Mine would be the late Ruben Gonzalez, the wonderful, gentlemanly pianist featured in Wim Wenders’ 1998 music documentary, “The Buena Vista Social Club.”
Today’s cocktail appears to be a variation of a drink reportedly invented by famed bartender Audrey Saunders, which features a premium rum from a far better known brand and is simply known as The Old Cuban. As mentioned above, the base spirit in today’s drink is the truly extraordinary Papa Pilar’s Dark Rum, which is dynamite stuff. This very flavorful expression, which has strong hints of vanilla and a lot of molasses to it, makes a truly fantastic Old Fashioned. It’s got so much natural flavor and sweetness that you can make that drink with just 1/2 a teaspoon of raw sugar.
Nevertheless, I chose to make the Pilar Old Cuban instead. If I really did make a mistake on this version that kept it out of the cocktail stratosphere, I’d hazard a guess that it was — and here’s my confession — my use of a pretty darn cheap champagne to finish off the drink.
Yes, I ignored the obvious disapproval of a local liquor purveyor who tried to steer me towards a $12.00 bottle of bubbly. I simply wasn’t in the mood to spend that kind of a money on an ingredient that wasn’t even really the star of the show and it’s not like I’d get to use the unused champagne on future cocktails. So, I went with a $5.00 brand that you may well have consumed at a not-too-upscale champagne brunch. Maybe that’s what did it, or rather, didn’t quite do it.
So, it’s possible I missed the point here. Try this drink with a really good brand of champagne, especially if you’re going to be opening a bottle of the stuff anyway. You can experiment with a little less simple syrup, or try it with superfine sugar instead, maybe just a tablespoon full or slightly more. Or, you could just listen to the beautiful playing piano playing of the later Mr. Gonzalez, which makes everything perfect.