Cuban Cocktail No. 2 is a brandy-forward vintage cocktail that balances apricot liqueur sweetness with tart lime juice and a float of light rum. The layered spirit base creates a smooth, citrus-driven drink with subtle stone fruit notes.
Recipe Source
Visit Mr. Boston DrinksFrom Mr. Boston Drinks · by Mr. Boston Official Bartender's Guide
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Shake with ice and strain into cocktail glass.
Cocktails are meant fresh; serve immediately. Store spirits at room temperature in dark bottles away from direct sunlight.
bar jigger or measuring spoon · citrus juicer or reamer · mixing glass · bar spoon · strainer · coupe or cocktail glass
Use a standard cognac or French brandy for the 1.5 oz base. Apricot-flavored brandy (like Bols) works for the 0.5 oz modifier. Avoid overly aged or high-proof varieties that overpower the delicate balance.
The light rum (1 tsp) is minimal but adds a signature note. Omit it if necessary, though the drink loses its Cuban identity; don't substitute with other spirits.
Serve chilled over ice or straight up in a chilled coupe glass. Fresh lime requires cold to balance properly.
Cut the lime in half lengthwise, use a citrus reamer or hand-squeeze over a fine strainer to catch seeds and pulp. You'll get roughly 0.5–1 oz of juice.
