Cuba Libre
Ingredients for
◄
1
▸
-
50ml.
Captain Morgan Original Spiced Gold
-
20ml.
Lemon Juice
-
20ml.
Sugar Syrup
-
1piece(s)
Fresh Peach
-
6leaves
Mint
-
50ml.
Soda Water or Champagne
- ➤ 3.5 units of alcohol per serve
Equipment
-
1 x
Tankard
- 1 x
- 1 x
-
1 x
Knife
- 1 x
- 1 x
-
1 x
Chopping Board
- 1 x
How to make
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Stone the peach and cut into chunks.
Using a knife and chopping board, cut the peach in half and remove the stone. Then cut each peach half into four wedges and cut these in half again.
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Add peach chunks, mint leaves and sugar to a cocktail shaker.
Using a jigger, measure 20ml sugar syrup and pour it into a cocktail shaker. Add the peach chunks and 6 mint leaves.
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Muddle the peach, mint and sugar.
Press down on the peach, mint and sugar in the cocktail shaker using a muddler to extract juices and flavour.
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Fill the shaker with ice.
Fill the shaker with ice cubes.
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Add Captain Morgan Original Spiced Gold and lemon juice.
Using a jigger, measure 50ml Captain Morgan Original Spiced Gold and 20ml lemon juice into the shaker.
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Shake until cold.
Shake the mixture vigorously in the cocktail shaker until the surface of the shaker feels chilled.
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Strain into a tankard over ice.
Strain using a cocktail strainer into a tankard filled with ice cubes.
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Top up with soda water or, for celebrations, champagne.
Top up the drink with 50ml soda water or champagne.
Avoid top-ups
It’s easier to keep track of your drinks if you know how many full glasses you’re drinking.
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