Old Cuban Cocktail - The Cocktail Spirit with Robert Hess

[terratrema]

I made this drink after discovering it here, and it's wonderful, let me tell you. It's one of the tastiest I've ever tried. And it exists within the same 'family' of drinks as that legendary cocktail, the French 75, which I'd also recommend as long as you have money to burn on Champagne.

One thing, Mr Hess:

You say that the point of muddling is to gently compress the mint. But you leave the leaves in the shaker as you shake. Surely then they will get far rougher treatment than they should?

[C5Rigzz]

@terratrema Excellent question regarding the leaves getting shaken beyond compression. I wonder if the amount of liquid already "sloshing" around buffers them a bit more - or if he's generally taking into account the entire process of making this... to allow for muddling + shaking = acceptable treatment?