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
-
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.
-
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.
-
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.
-
Fill the shaker with ice.
Fill the shaker with ice cubes.
-
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.
-
Shake until cold.
Shake the mixture vigorously in the cocktail shaker until the surface of the shaker feels chilled.
-
Strain into a tankard over ice.
Strain using a cocktail strainer into a tankard filled with ice cubes.
-
Top up with soda water or, for celebrations, champagne.
Top up the drink with 50ml soda water or champagne.
Water, Water
Don’t snub good old H20. Stay refreshed by drinking water between drinks.
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