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Old Cuban

Old Cuban

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This decadent interplay of well-aged rum, with spicy bitter, sweet and sour elements, is accentuated by the acidity of champagne. It was created at the Eastern Standard in Boston.


  • 5 mint leaves
  • 1 Ounce simple syrup
  • 3/4 Ounces fresh lime juice
  • Dash of angostura bitters
  • 1 1/2 Ounce aged dark rum
  • 2 Ounces champagne


In a mixing glass, lightly muddle 5 mint leaves with 1 ounce simple syrup, ¾ ounce fresh squeezed lime juice, and a dash of Angostura bitters. Add 1½ ounces of aged or anejo rum. Shake well over ice and finely strain into a chilled champagne glass. Top with champagne, and garnish with a mint leaf.

Nutritional Facts


Calories Per Serving228

Folate equivalent (total)3µg1%

I've often shared how my family, instead of baking Christmas cookies for gifts, makes a super delicious please-don't-call-it-egg-nog Cuban "egg nog." We call it Crema de Vie and it has been a Cuban family tradition for as long as I can remember. I remember as a child getting to have a sip on Christmas eve. (Shut up. The rum was only used as a .

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Strawberry & Cream Croissant French Toast For Your Weekend Brunch

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This article was originally published on Tribe CBD. To view the original article and recipe, click here .

Despite its name, the “Old Cuban” is not an old cocktail. Interestingly, this famed mojito variation first appeared in NYC in the early 2000s. Despite its relative youth, the Old Cuban has already become an “old standard” in many North American bars. See for yourself why so many bar patrons are thirsty for this Pegu Club classic.

Please don’t forget to top your Old Cuban with a dropperful of Tribe’s citrus-flavored CBD oil! Just a touch of our high-quality CBD oil is sure to make this classy cocktail stand out.

Why is this drink called an “Old Cuban” if it’s such a new creation? Well, there are two reasons for this cocktail’s name.

First, this cocktail calls for an aged (i.e., “old”) Cuban rum. If you only have white rum on hand, please don’t try to sub it into this recipe! The subtle notes from a high-quality aged rum will play a central role in this cocktail’s flavor.

The second reason for the “Old Cuban’s” name is that it’s a riff off of the oldest of Cuba’s many cocktails: the mojito. Be sure to check out our previous CBD mojito post to see the similarities and contrasts between these tasty cocktails.

Related: Is Tribe CBD legit? Click here for Real Tested CBD’s brand spotlight review and independent lab test results. Bringing transparency in the CBD industry directly to you.


  • 1 oz aged Cuban rum
  • 5 – 6 sprigs of fresh mint
  • ½ oz simple syrup
  • ½ oz lime juice
  • 2 dashes Angostura bitters
  • Place a few mint leaves in the bottom of your cocktail shaker
  • Add rum, lime juice, simple syrup, Angostura bitters, and Tribe CBD oil
  • Gently muddle the mint to release essential oils
  • Add ice and shake for a few seconds
  • Double strain into a pre-chilled champagne flute or coupe glass
  • Top with champagne
  • Garnish with fresh mint leaves

You’ll notice that we recommend using two strainers when pouring this drink into your glass. While this extra step might seem unnecessary, it’s a good strategy if you’re a stickler for aesthetics.

The reason we mention double straining in this recipe has to do with the mint leaves. No matter how careful you are muddling this herb, there’s always a chance some pesky mint leaves could work their way through your strainer.

If you fancy yourself a professional bartender, you might want to get in the habit of double straining your drinks. This simple technique will eliminate any unwanted ice shards getting into your final cocktail.

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You can rate this recipe by giving it a score of one, two, three, or four forks, which will be averaged out with other cooks' ratings. If you like, you can also share your specific comments, positive or negative - as well as any tips or substitutions - in the written review space.

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Use of and/or registration on any portion of this site constitutes acceptance of our User Agreement (updated as of 1/1/21) and Privacy Policy and Cookie Statement (updated as of 1/1/21).

The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast.

Recipe Summary

  • ½ teaspoon cumin seeds
  • ¼ cup orange juice
  • 2 tablespoons vegetable oil
  • 2 tablespoons Montreal-style steak seasoning
  • 2 ¼ teaspoons lime juice
  • 1 ½ teaspoons dried oregano
  • 1 ½ pounds beef rib-eye steaks

Place cumin seeds into a small skillet over medium heat stir constantly until seeds turn dark brown and smell toasted, about 1 minute. Immediately pour seeds into a bowl to stop the cooking. Mix cumin seeds with orange juice, vegetable oil, steak seasoning, lime juice, and oregano in a bowl.

Place steaks into a large resealable plastic bag, pour orange juice marinade over the meat, and squeeze out air. Seal bag and turn it over several times to coat meat with marinade. Refrigerate at least 30 minutes, or longer for extra flavor.

Preheat an outdoor grill for medium-high heat and lightly oil the grate.

Remove steaks from marinade, shaking off any excess. Discard used marinade. Grill steaks on the preheated grill until seared on the outsides and still slightly pink in the centers, 6 to 8 minutes per side. An instant-read meat thermometer inserted sideways into the center of the thickest steak should read 145 degrees F (65 degrees C). Let steaks rest for 3 minutes before slicing.


  • ¾ part Lime juice
  • 1 part Simple syrup
  • 6 leaves Mint
  • 1½ parts Aged rumor Light rum or Spiced rum
  • 2 dashes Aromatic bitters
  • 2 parts Sparkling white wine

Cuban Cuisine: Other Cuban Main Dishes (Inc. Cuban Fish Dishes, Stews & Soups)

Cuban Sandwich (La Cubano)

When you think of a cuban sandwich you likely imagine juicy pork, melty cheese and pickles. But the most famous Cuban sandwich that we think of today was not invented in Cuba. The original Cuban sandwich from Cuba was a working class pork sandwich, for sure, but a much simpler affair than the Florida masterpieces we love today.

The Cuban sandwich you’ll find in local restaurants in Havana will normally lack the extra ingredients, like pickles, unless you head to the most touristy restaurants where they are re-creating the Florida style Cubano as they know Americans who visit want to believe they ate a true Cubano in Cuba during their brief cruise ship visit.

We delve into the real history of the Cubano in our history of Cuban Sandwich article and podcast.

Vaca frita

Traditional Cuban food: Vaca Frita

The cousin to Ropa Vieja, likely also influenced by the arrival of immigrants from the Canary Islands. Here the slow cooked beef is then shredded and re-fried with onions and garlic to be a drier dish, rather than in sauce.

Fricasé de Pollo

Cuban Cuisine: Fricasé de pollo

Chicken Fricasé – This cooking style originates from France (called fricassee). It involves cooking the meat and veg in a style half way between saute (where no liquid is added) and stew (where lots of liquid is added) so it’s like a wet saute. The Cuban version uses many of the classic creole ingredients – onions, peppers, tomato, olives, capers, raisins – depending on the chef.

Arroz con Pollo / Cuban Paella

Cuba’s version of Spanish Paella. A one pot rice dish, slow simmered with chicken and cumin – sometimes saffron, if available.

Meat in Criollo

The typical criollo that is added to shredded beef to make ropa vieja, is also found as the base sauce for many different meat dishes. Pork, chicken or whatever the chef has in the kitchen. The Criollo sauce makes everything taste better!

Masas Fritas / Masas De Cerdo

Pork chunks pan fried with onions – typically with garlic and white wine.

Costillitas & Costillas

Pork ribs (costillas) / baby back ribs (costillitas) which are marinated and served with a mix of sour orange juice, lime juice, oregano, garlic, and olive oil. They taste sweet and tangy at the same time and are simply delicious.


A dish strongly reflecting African influence in Cuba. Quimbombó refers to okra, and also to an Afro-Cuban stew made with okra. Garlic, onion and ham or pork broth is used to flavor the dish.

Cocido de garbanzos

Cuban Cuisine: Cocido de Garbanzos

A hearty soup originating from Spain or Portugal made with chickpeas, meat and vegetables and often served as a whole meal rather than just as the soup course.

Lechon Asado

Whole roasted pig with very crispy skin. Found all over the world but certainly a favourite in Cuba – the first country in Latin America to have pigs introduced by the Europeans – in 1493 by Columbus.

Zarzuela Caribeña

A zarzuela refers to a lyrical theatre style with both sung and spoken scenes along with dance, it dates back to 16th century Spain. By the end of the 19th century the style had become a part of Cuban culture with Cuban zarzuelas being held across the island.

The is Zarzuela comes originally from Catalan. It refers to a completely over the top seafood stew that uses a myriad of different seafood – lobster tails, fish, scallops, clams, mussels, prawns. Like the theatre of the zarazuela, this dish is a complex symphony of many different things.

The Zarzuela Caribeña is simply an interpretation of the dish focusing on local Cuban seafood options.

Cheese Soup (Sopa de Crema de Queso)

Cuban Cuisine: Sopa de Queso

Chicken stock and garlic meets cream and cheese in the filling, rich soup.

Sopon Del Puerto

A soup that is said to originate from the Cuban town of Camagüey. Made with Salt Beef/beef jerky and smoked pork along with a selection of vegetable. It should always be a spicy soup made with chili pepper.

Pulpeta – Cuban Meatloaf

Meatloaf normally seasoned with paprika and oregano and featuring boiled eggs through the center of the loaf.

Lomo Ahumado (Chuletta Cuban Style)

Smoked then grilled pork chop. Sometimes seen served topped with pineapple and melted cheese. Known as Chuletta in the Yucatan, Mexico, but typically called Lomo Ahumado throughout Cuba.

Rabo Encendido – Oxtail Stew

Rabo Encendido means “tail on fire” which could refer to the bright red color of this oxtail stew. The color comes of course from tomato, but with greater intensity due to the common addition of annatto (achiote). The stew also contains all the usual sofrito/criollo ingredients.

Grilled Rabbit & Rabbit Stew (Conejo estofado a la cubana)

Pictured: BBQ Grilled Rabbit From Chef Ivan

Rabbit is a protein you will occasionally find on the menu. As well as Conejo Asado (grilled rabbit, pictured), you may also find rabbit slow stewed (estafado) in wine, tomatoes etc. and even with some rum added to the mix.

We ate Conejo Asado at Restaurant Ivan Chef Gusto – the restaurant of Fidel Castro’s former personal chef. Learn about our experience at this slightly controversial restaurant in our full podcast episode above.


Breaded and fried meat cutlet. Another popular item across Cuba that is also found all over the world.

Cordero Al Vino Tinto – Lamb In Red Wine

Cuban Cuisine: Cordero al vino tinto (Lamb in red wine)

Meat stewed in red wine (vino tinto). Another European classic to be found on many a Cuban menu. Lamb (cordero) is rare in Cuba. We ate this at La Catedral in a richer suburb of Havana – Vedado. You may more commonly find other meats stewed in red wine – like beef, sometimes rabbit.

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Watch the video: Old Havana Cuba: We Were Shocked,Santiago de Cuba, Santa Clara, Matanzas, Sancti Spiritus, (September 2022).


  1. Sajid

    This magnificent phrase, by the way, is falling

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