Cuban Cocktail No. 2

Pro tips

• Chill your glass before serving to keep the drink cold longer without dilution.
• Fresh lime juice is essential—bottled juice will flatten the drink's bright citrus character.
• Measure accurately with a jigger to balance the three spirits and lime; proportions matter in vintage cocktails.
• Shake hard with ice for 10–15 seconds to properly chill and marry the brandy, apricot liqueur, and rum.

Substitutions

• California brandy → cognac or other quality brandy (similar body and heat)
• Apricot brandy → peach brandy or apricot liqueur (fruit character remains)
• Fresh lime juice → fresh lemon juice (tartness shifts but drink stays balanced)
• Old Mr. Boston rum → any light or gold rum (adjust amount to taste)

Equipment

cocktail shaker · jigger · strainer · coupe or cocktail glass

What type of brandy should I use for Cuban Cocktail No. 2?

California brandy works best per the original recipe. If unavailable, use any quality brandy or cognac as a substitute.

Can I make Cuban Cocktail No. 2 without rum?

The rum adds depth, but you can reduce the brandy components or skip it for a lighter drink, though it changes the flavor profile.

Should Cuban Cocktail No. 2 be served shaken or stirred?

Shake vigorously with ice to chill and combine the spirits with lime juice, then strain into a glass.

What glassware is best for serving?

A coupe or cocktail glass is traditional for vintage drinks like this; serve chilled without ice or over fresh ice depending on preference.

Can I substitute the apricot brandy?

Yes—try peach brandy, apricot liqueur, or other fruit brandies for similar sweetness and flavor depth.