Tuesday, March 3, 2020

cuban prince

2 oz White Rum (Privateer Silver)
1 oz Noilly Prat Dry Vermouth
1/3 oz Tempus Fugit Crème de Menthe
1 dash Regan's Orange Bitters (Angostura Orange)

Stir with ice, strain into a cocktail glass (cocktail coupe), and garnish with a lemon twist.

Two Tuesdays ago, I reached for Frank Caiafa's 2016 The Old Waldorf Astoria Bar Book and spotted the recipe for the Prince Henry. That gin drink was a tribute to Germany's Prince Henry who stayed at the Waldorf Astoria Hotel in 1902; however, I was drawn to the rum riff that followed that recipe called the Cuban Prince. The drink reminded me of the Georgetown Club Cocktail, but instead of falernum, the Cuban Prince called for crème de menthe and orange bitters.
The Cuban Prince evoked a lemon, white rum, and mint nose. Next, an off-dry white wine sip conjured a rum, minty, and herbal swallow with an orange finish.

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