Amaro Old Cuban
Audrey Saunders' mint-and-champagne classic, with a bitter float.
The Method
How to make it
- 01
Gently press the mint with the lime and syrup in a shaker — bruise, don't shred.
- 02
Add rum, bitters and ice, then shake for 10 seconds.
- 03
Double-strain into a chilled coupe.
- 04
Top with prosecco, then float the amaro over the back of a bar spoon.
- 05
Float two fresh mint leaves on the surface.
Bartender's Tip
Float the amaro last and don't stir. The whole point is the gradient — bitter on the nose, bright and minty by the third sip.
A Little History
Audrey Saunders created the Old Cuban at Pegu Club in 2001 — a mojito wearing black tie. The amaro float is the newer New York addition: it gives the drink a bitter first sip that resolves into mint and rum underneath.
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One short Friday dispatch: a bottle worth buying, a cocktail worth mixing, and a little Italian history.
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