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Happy Friday! It is cocktail hour and today Jocelyn and Sandra are making Old Cubans. Mint, rum, and lime juice are essential for this tasty cocktail.
#cocktailhour #oldcuban #drinks
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0:00
Hey, I'm Jocelyn with my very dearest friend Sandra and we are back for another Friday cocktail
0:06
And today it's going to be an old Cuban. We have stepped it up a notch with this one
0:11
It's not simple, kids. This is one of those cocktails that's intimidating, but it's worth the work
0:19
And it's really not that much stuff. It's just more stuff than two
0:25
More stuff than two. That's all. That's it. Still easy peasy, super old-fashioned cocktail, and really, it looks like a lot more trouble than it is, but it's so worth it
0:35
It's such a lovely drink. I love these old throwbacks. I do, too
0:39
And, you know, I discovered this one. I was in the best hotel, the Raphael Hotel in Kansas City
0:46
And I met this lovely couple from Haiti, and they were drinking these drinks
0:51
and with the best bartender, Robert, shout out to Robert, making these fantastic drinks that I've been in love with them ever since
0:58
So here we go. What we're going to do is we're going to take some mint, just a big chunk
1:05
like a muddish, some leaves of mint and toss it right down into the bottom
1:09
And have we iced this? No, it's not iced. There's no ice in this shaker. Because we're going to muddle, right
1:13
Right, exactly. So we've got our muddler. This is a muddler. But we're not ready for this yet
1:17
But I did want to just point out, like, the muddler is that baseball thing, that baseball bat-like thing that comes with your cocktail set
1:25
I actually had people who were like, what is this baseball bat
1:30
I'm like, it's the muddler. And it's a great little thing. It's a great tool that you want
1:35
If you're serious about making cocktails, you're going to want your own mother
1:40
So I'm going to take some lime juice. I putting in three quarters of an ounce And then I take some simple syrup oh thank you you are very welcome and I going to put in an ounce of that and I put in a scant ounce because I don love my
1:59
drinks super sweet I don't either we're both on that same page together but that is a personal
2:06
preference if you like it with more put more if you like it with less put less it's up to you so
2:11
all I'm doing, I can't see what's going on in the bottom of this glass, I'm just mashing
2:16
Mash and twist. All you're really trying to do is release the oils out of the leaves
2:21
I can actually, I'm starting to smell the mint. It's nice. It happens pretty quickly. But you can
2:27
mash that thing. Like if you're having anger issues, because, you know, I mean, maybe you had
2:32
a really rough day at work. You can get in there and just mash the living tar out of it, you know
2:36
it's fine. But you don't have to. You don't have to. And it's a good way to use it if you have some
2:41
mint leaves that aren't the prettiest ones that you have, some stems, that can all be
2:45
made. And so again, you're not trying to shred it or destroy it. You just want to release
2:49
all those nice minty oils from it. So then we're going to go ahead and put in our ice
2:55
And I like a fair amount of ice if I'm trying to macerate an herb like we're going to do
3:00
here with this mint. I'm going to add now our rum. I'll pop that for you. Oh, thank you
3:07
You're welcome. And I'm just going to put in an ounce and a half. I'm huge. It's not like the cocktail cops are going to come. So that's what I love about
3:23
cocktails is that you can, you know, when you're hand building them, you can make them to your own
3:29
preference. That's right. That's right. We're not going to come chuck up on you. And then I'm going
3:33
to put two dashes of bitters This is Angostura bitters And you say two dashes That not very much and it not but they it powerful They potent Yeah they a powerful brew There
3:44
several kinds out there. If your cocktail calls for specific type they're not really interchangeable
3:50
Yeah. Each one is very specific. There are actually whole cookbooks out there now about
3:56
how to make bitters. Yeah it's pretty incredible. So this is a very old popular easy to find one
4:03
but it's it's really specific and i feel like agnostra is like the basic of the bitters like
4:09
that's the one i find in most recipes and and next would be peixote for sure uh but this one
4:16
is just agnostra and two two squirts and that's it right that's it i do love it though it smells
4:24
so if I can still use that. So then we're just going to
4:28
cover off. Give it a shake. Another great thing for anger, I see
4:36
It's kind of rough day. I'm just going to beat this thing. Alright
4:41
So this glass, too, is a cocktail glass. It's a classic cocktail glass
4:46
So it looks something like between champagne coupe and martini glass. You can put champagne, cocktail
4:53
champagne. It's a great basic glass. If you're starting out and you don't want to buy 10,000
5:01
kinds of glasses, it's great. This is everything glass. It's kind of the workforce of, of all of
5:06
your bar glasses, right? It's an easy one. And actually it's something that's sort of fallen by
5:11
the wayside, if you like, and people aren't using them nearly as much as they used to, but it's a
5:15
great thing to have in your repertoire of glasses if you care to not put everything just in a tumbler right right but you can do that too because we don care okay we care a little bit She cares more than I care We don judge Let just put that That right
5:32
Okay. And then the fun part, I'm going to top this with some bubbly wine
5:36
Brute champagne is really nice on this. I have Prosecco in the house
5:40
So you know what? I'm using Prosecco. That's what it's going to be. and so the difference between champagne and prosecco is is just that champagne has to be
5:51
to be called champagne it has to be from the champagne region of france prosecco is typically
5:56
italian or done in an italian style and then there's cava from spain and there's all sorts but
6:01
this is what we've got and i really want to dig into this can i have it first
6:05
well fine we have to oh yes we have to put the garnish and the garnish we've talked about this
6:11
before is really important to drinks because it's not just pleasing to the eye it is pleasing to the
6:15
nose and it also adds like a little bit of depth um you know oh that looks so perfect i love it
6:22
i know i'm gonna love it this is so good i wanted to say one thing too for this particular drink i use um an aged rum
6:34
uh it really no one's keeping calls for aged rums there's several brands out there that's where you
6:39
the party right the old aged i'm not sure why but uh i'll i'll buy that why not um it doesn't have
6:49
to be this and actually if you don't have an aged rum and you have you have a good spice rum on hand
6:54
you can substitute that and it makes also really delicious actually i could see how a spiced rum
6:59
would be really tasty with the mint and the bitters they would probably play off of each other really
7:04
well. I've never made it that way, but this is good. So awesome. Um, stay tuned or come back
7:11
next Friday for another cocktail. Right. That's right. Good work. Bye. Bye
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