Double Strain Your Cocktails – Old Cuban Cocktail



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Double Strain Your Cocktails – Old Cuban Cocktail

Anyone who mixes up a drink knows that an important step is straining the drink into the glass. There are a number of ways to accomplish this, some of them better than others. Every bartender should at least have a hawthorn strainer on hand which fits their mixing glasses and tins. In many cases however, it is also useful to have a small fine-mesh strainer on hand as well. A fine-mesh strainer comes in handy for when you want to “double-strain” your drinks.

Many people always double-strain a shaken cocktail as it will hold back any little ice-shards that result from hard shaking. Some people on the other hand like the little bits of ice that will dot the top of their drink. Double straining can also be used for keeping citrus pulp or pieces of muddle fruit or herbs out of the drink; you don’t want little green specks of mint on your teeth!

While not a critical step in preparing great cocktails, double straining is a technique that can help take your cocktails to a finer level of quality.

To demonstrate the double straining technique, I chose to make a Old Cuban Cocktail, first created by Pegu Club owner, Audrey Saunders.

– Robert Hess

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Recipe:
1 oz 1:1 simple syrup
3/4 oz fresh lime juice
6 or 7 leaves of fresh mint
1 1/2 oz aged rum
Dash Bitter Truth Aromatic Bitters: http://bit.ly/bittertrutharomaticbitters
2 oz Champagne or sparkling wine

Instructions:
Add first three ingredients to your mixing tin. Muddle gently.
Add rum and bitters and shake with ice to chill and dilute.
Double strain into a cocktail coupe or champagne coupe.
Top with Champagne.

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6 thoughts on “Double Strain Your Cocktails – Old Cuban Cocktail

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  1. why muddle the mint when you´re going to shake it?

  2. He says to add 1oz of simple syrup, and then proceeds to add 3/4oz..?

  3. love roberts videos. Here's a little cheat if you don't have a fine strainer. After shaking the cocktail, add a scoop of crushed ice to your shaker. combine with an ordinary hawthorn strainer and let the crushed ice do the fine staining. neat little side effect: i.e. when making a vesper, this style of double strain cools down the drink even a bit more, sth you really want especially for a martini 🙂

  4. Great show, great host!

  5. Yet another great video! I find myself double straining almost all of my cocktails at home. When I shake a drink and only use the Hawthorn, there's quite a bit of small ice shards that get through. Is there a time when  you would want all those ice bits? I don't necessarily want my cosmo or whiskey sour to feel like a slushie.

  6. Robert Hess at his finest. Just love your videos

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