Cuban Cocktail No.2 - a forgotten rum classic from Cuba

Cuban Cocktail No. 2 exists in several historical variations, but the recipe often referenced in modern sources comes from Victor Bergeron, also known as Trader Vic, in Trader Vic’s Bartender’s Guide from 1972.

This version is a very small and concentrated cocktail with rum as the base and small amounts of maraschino, grenadine, and bitters for complexity. Lemon juice is used only in a few drops to provide a slight lift of acidity. The result is a delicate, lightly pink cocktail where the character of the rum is still prominent.

The cocktail showcases a style that was common in earlier bar traditions where drinks were often smaller in volume but very precise in balance. Small amounts of aromatic ingredients were used to build complexity without overpowering the base spirit.

Ingredients:
45 ml white rum
2.5 ml maraschino liqueur
2.5 ml grenadine
1 dash orange bitters
2 to 3 drops fresh lemon juice

Method (mise en place):

1. Mise en place: Chill a cocktail glass and prepare the shaker and ice cubes.
2. Add 45 ml white rum to the shaker.
3. Add 2.5 ml maraschino liqueur.
4. Add 2.5 ml grenadine.
5. Add 1 dash orange bitters.
6. Add 2 to 3 drops fresh lemon juice.
7. Fill the shaker with ice cubes.
8. Shake briefly and vigorously for about 8 to 10 seconds.
9. Fine strain into a chilled cocktail glass.
10. Express a lemon zest over the drink and use it as a garnish.

Flavor profile:

A small, elegant, and aromatic cocktail. The rum is clearly in the forefront. Maraschino provides a floral cherry aroma, grenadine adds a light fruity sweetness, and bitters contribute depth. The lemon adds just a slight acidic lift.

Glass type or serving suggestion:

Cocktail glass or Nick & Nora. Serve very cold as an aperitif or before light seafood dishes.

Cuban Cocktail No. 2 is one of the more discreet classics in cocktail history. It is not as well-known as Daiquiri, Mojito, or El Presidente, but it represents an interesting style from older cocktail traditions. This is a small cocktail that almost functions as a concentrated aromatic expression of rum-based drinks.

When looking at the recipe for the first time, it is often the size that surprises the most. Many modern cocktails are around 90 to 120 ml in finished volume. Cuban Cocktail No. 2 is significantly smaller. It primarily contains rum with very small amounts of flavoring. This results in a cocktail that is intense and aromatic, yet elegant.

Rum is the base of the drink. Traditionally, a light white rum is used. This type of rum provides a clean sugarcane character without too much barrel influence. In this cocktail, it is important that the rum is not overshadowed by other ingredients. Therefore, only small amounts of sweetness and aroma are used.

Maraschino liqueur plays an important role in many classic cocktails. It provides a characteristic cherry flavor, but also a light almond-like note from the cherry pits used in its production. In Cuban Cocktail No. 2, it is used in very small amounts. This gives just a subtle aromatic lift without the flavor becoming dominant.

Grenadine is another key ingredient. Traditional grenadine is made from pomegranate and sugar. It provides both sweetness and a light fruity acidity. In this cocktail, it also contributes a faint pink color that gives the drink an elegant visual expression.

Bitters act as a spice in the cocktail. Orange bitters are the most common in this recipe. They add a layer of citrus and spice that ties the flavors together. Even a small dash can make a big difference in aroma.

Lemon juice is used in just a few drops. This is not meant to turn the drink into a sour cocktail. Instead, it provides just a little freshness that lifts the flavor. When the amount is so small, it functions more as a balance adjustment than as a main flavor.

The technique for making Cuban Cocktail No. 2 is simple. All the ingredients are shaken with ice to chill and slightly dilute the drink. After shaking, it is strained into a chilled cocktail glass. The result is a clear and elegant cocktail without ice in the glass.

The garnish is usually a lemon zest. When the lemon peel is expressed over the glass, aromatic oils are released that settle on the surface of the drink. This provides a fresh citrus aroma that greets the nose before the first sip.

The flavor profile of Cuban Cocktail No. 2 is balanced and delicate. First, the rum's clean sugarcane character comes through. Then, the subtle sweetness from grenadine and the floral character from maraschino are noticeable. Bitters provide depth, while lemon gives a slight acidic lift in the finish.

The cocktail works well as an aperitif. It is small and aromatic, making it perfect before a meal. It pairs especially well with light dishes such as seafood, ceviche, or small tapas.

Although Cuban Cocktail No. 2 is not among the most famous classics, it showcases an important part of cocktail history. It reminds us that many older drinks were smaller in volume and more concentrated in flavor.

For home bartenders, this is also an interesting cocktail to make because it demonstrates how important precision can be. When ingredients are used in such small amounts, measuring becomes extra important.

The result is a drink that is small, elegant, and historically interesting. Cuban Cocktail No. 2 is a good example of how classic cocktails often focus more on balance than on quantity.