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El Presidente
Rum and vermouth combine harmoniously in this delicate and subtly citrus-fresh cocktail. My previous El Presidente version involved the use of three...
Annechien
30th May at 14:25
I used a split base of plantation 3 stars and Appleton 8 yrs, Cointreau because I don’t have curacao, and Dolin dry vermouth. Really nice. Wonderfully orange-flavoured, rum-forward, fresh and gentle. Perfect for a balmy spring day.
27th May at 20:51
I used home-made grenadine, and I'm not sure if it's as sweet as commercial one. In my case, it added some sweetness, but it respected the dryness of vermouth, which I loved. So I don't think I'll ever use white vermouth instead. My rum was St Teresa, nothing to write home about.
10th May at 03:09
Don't know about "the better class of Cuban," but we really enjoy it. A full oz of dry vermouth looked a bit much for a rum drink so I took a cue from Difford's earlier recipe and used a half oz each of dry and bianco, no rosso. Upped the rum to 1.75 oz to dry it out a bit in compensation for the bianco. An excellent herbal rum cocktail that isn't at all tiki but instead features your rum and vermouth choices. Not sure why the meager half teaspoon of grenadine is in there; its small additional sweetness is unnecessary with the bianco.
24th January at 23:55
This seems to be a drink which allows for personal taste and adaptation.
I used Bacardi 8yr and Gifford Grenadine Liqueur rather than syrup and it was beautiful and one I need to play with but not too much.
Really tasty
I used Bacardi 8yr and Gifford Grenadine Liqueur rather than syrup and it was beautiful and one I need to play with but not too much.
Really tasty
17th November 2024 at 01:28
Wonderful. Like all pre-prohibition Cuban cocktails you can taste the rum and it is not overly sweet. Used a Clement VSOP which gave a wonderful flavour.
I have over 25 different rums and love the subtle differences and taste you can experience from a first class rum.
I have over 25 different rums and love the subtle differences and taste you can experience from a first class rum.
20th April at 22:35
Would love to know some of your favourite rums for this cocktail. I have only used Havana Club 3 year old. While this works well, I would love to try something else potentially more interesting!
19th October 2024 at 22:33
Great! Exchanged the Grenadine for Cranberry. Is it allowed? :-) Really nice balance with a citric twist.
12th July 2024 at 01:15
I just remade this with Lillet Blanc in place of dry vermouth after watching Greg recommend it on his How To Drink YouTube channel, and it's a revelation how much better it makes this drink. I used Appleton Estate Signature, Pierre Ferrand curacao, and a homemade grenadine. A completely different experience from the one with dry vermouth, and much more to my personal tastes. I'll have to try the mixed-vermouth version next to see how it compares.
13th April 2024 at 00:59
This recipe is WAY too liqeuer forward and lacks body. I experimented and found that.
Without changing much I like:
-50ml Coffey Still Rum
-10ml Cointreau
-15ml Dry Vermouth
-2.5ml Homemade grenadine (1.5:1)
-1 Dash Ango.
If I was to make this my own, I would do:
-60ml Appleton Estate 12y
-15ml Lilet Blanc
-7.5ml Cointreau
-7.5ml homemade tonka cherry syrup
Without changing much I like:
-50ml Coffey Still Rum
-10ml Cointreau
-15ml Dry Vermouth
-2.5ml Homemade grenadine (1.5:1)
-1 Dash Ango.
If I was to make this my own, I would do:
-60ml Appleton Estate 12y
-15ml Lilet Blanc
-7.5ml Cointreau
-7.5ml homemade tonka cherry syrup