Ocho Old Cuban
Photography by Yuki Sato.
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.
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Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!