Cuban Cocktail No. 2

Pro tips

• Chill your glass before serving—apricot nectar and brandy benefit from proper temperature contrast.
• Squeeze citrus fresh just before mixing to preserve acidity and aroma; bottled juice flattens the flavor.
• Shake vigorously for 10–12 seconds to properly chill and integrate the thick apricot nectar with spirits.
• Taste as you build: start with 1/4 oz citrus, then add 1/2 oz if the drink needs more tartness to balance sweetness.

Substitutions

• Apricot Nectar → Apricot Brandy or Apricot Liqueur (reduce to 1/4 oz and adjust sweetness)
• J. Wray and Nephew Rum → Diplomatico or Mount Gay aged rum (similar proof and aging)
• Brandy → Cognac (higher quality, slightly drier profile)

Equipment

cocktail shaker · jigger · bar strainer · chilled coupe or cocktail glass

Can I substitute the aged rum?

Yes, any aged dark rum works, though 17-year aged rum adds depth. Avoid light or spiced rum as they'll alter the flavor profile.

Should I use lemon or lime?

Either works; lime adds tropical brightness while lemon provides cleaner acidity. Use 1/4 oz for balance, 1/2 oz for tartness.

How do I measure apricot nectar properly?

Use 1/3 oz by volume. Apricot nectar is thicker than juice, so measure carefully to avoid oversweetening.

Is this drink served shaken or stirred?

Shake with ice to chill and blend ingredients, then strain into a chilled coupe or cocktail glass.

What glassware is best?

Serve in a coupe, martini, or small rocks glass depending on preference for a boozy sip or slightly more volume.