Ocho Old Cuban
Photography Yuki Sato.
BROUGHT TO YOU BY Bacardi
A classic cocktail with a twist of modernity.
Serves: 1
INGREDIENTS
45ml Bacardi Ocho 8YO Rum
6 mint leaves, plus extra to garnish
25ml sugar syrup (1:1 white sugar to water)
20ml lime juice
2 dashes Angostura bitters
ice
prosecco, to top
METHOD
Add all the ingredients except the prosecco to a cocktail shaker and shake vigorously. Double strain into a glass and top with prosecco. Garnish with a mint leaf.
Facebook: @bacardinewzealand
Instagram: @bacardinz
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.