El Presidente cocktail
Although there are several versions of this cocktail out there, this is the best one I've had, from Julio Carbrera, who owns Café La Trova in Miami. This recipe has been adapted from one that appeared on Punch Drink and Garden and Gun magazine.
In this drink, Cabrera recommends using a golden rum (such as Bacardi 8 or Banks 7), or one that's light amber in color. I didn't have a rum that fit that description so poured a rum that leans more toward the dark side. Dolin vermouth blanc (or Comoz) are also recommended, as is Pierre Ferrand Dry Curacao Triple Sec.
Servings 1 cocktail
- 1 1/2 ounces golden rum, (dark can be used)
- 3/4 ounce vermouth blanc, (white or bianco vermouth, not dry)
- 1/2 ounce triple sec, preferably Pierre Ferrand Curaçao (or Cointreau)
- 1 barspoon (1/2 teaspoon) grenadine syrup
- 1 orange twist
- 1 maraschino or amarena cherry, for garnish
- Add the rum, vermouth, triple sec, and grenadine in a cocktail mixing glass. Fill two-thirds with ice and stir until well-chilled, about 15 seconds.
- Strain the mixture into a chilled coupe or cocktail glass. Hold the orange twist over the drink with the colorful side facing down, and squeeze the peel, misting the surface of the cocktail with flavorful orange oil. Discard the peel and garnish the cocktail with the cherry.