El Presidente

by ,

                                       El Presidente

The El Presidente cocktail is so captivating, not only because of its rich history but because it is unlike the customary cocktails coming out of Cuba in the early 1920’s.  The recurring theme of those iconic cocktails are citrus, sugar, and of course RUM, and are typically shaken drinks. The El Presidente is a spirit forward, stirred cocktail, with the nuance of vermouth and curacao which develop much more complex flavors. It is reminiscent of classics like the Manhattan and Scofflaw, and is perfect for the rum lover who prefers a bold cocktail.  

Like most classic cocktails, the  El Presidente has differing opinions as to its origin.  The 1924 Cuban recipe handbook “Manual Del Cantinero” claims that it was invented in Cuba in 1910 for President Mario Garcia Menocal, but I have also read that some believe it was created for a later President, Gerardo Machado.  There are also multiple theories as to WHO first created this classic, the most common being American bartender Eddie Woelke, who worked in Havana at the Sevilla Biltmore Hotel. Keep in mind this was all happening during American Prohibition, and this drink actually became quite popular in the U.S. as well.  

 If you research this recipe you will find dozens of variations, not only in regards to the proportions but also the specific ingredients.  The original recipe called for aged rum, blanc vermouth, curacao, and grenadine. Many of the recipes I found call for DRY vermouth which is quite different from blanc, and will completely change the final product.   Currently Dolin is the most commonly found brand of Blanc vermouth, and it is lightly sweet, floral, and has a hint of bitterness. Dry vermouth is just that-- dry- and not sweet at all.    I would definitely encourage you to use a homemade grenadine, as opposed to store bought, and have included my personal recipe below.  As for the curacao, I made this with both Cointreau and Pierre Ferrand Dry Curacao and prefer the latter. Your rum choices are vast, but I like to keep it in the Cuban family and therefore used Havana Club Añejo.   I have included my own recipe as well as two others below, you can see how contradictory they are, yet they all work in their own ways.

EL PRESIDENTE (My version)

  • 1.5 oz  Havana Club Añejo
  • .5 oz    Dolin Blanc
  • .5 oz    Pierre Ferrand Dry Curacao
  • .25 oz  Homemade Grenadine

In a mixing glass add all ingredients and stir well with ice.  Strain into a coupe glass and garnish with the peel of an orange, zested over the top and dropped in. 

EL PRESIDENTE (From Smuggler’s Cove by Martin Cate)

  • 1.5 oz    Aged Rum
  • .75 oz    Dry Vermouth
  • .5 oz      Curacao
  •  ½ tsp    Grenadine

Add all ingredients in a cocktail shaker with ice, and shake well.  Strain into a coupe glass.

    EL PRESIDENTE (David Wondrich)

  • 1.5 oz     White Rum
  • .75 oz     Blanc Vermouth
  • .5 oz       Curacao
  • 1 dash    Grenadine
  • 1 dash    Angostura Bitters

In a mixing glass add all ingredients and stir well with ice.  Strain into a coupe glass and garnish with the peel of an orange, zested over the top and dropped in.

                  HOMEMADE GRENADINE

In a sauce pan add 3 cups of POM pomegranate juice, 2 cups of water, and 1 cup of granulated sugar.   Heat on medium-high, stirring as the sugar dissolves and allow to simmer for 10 minutes. Remove from heat and add the peel of one orange.   Allow to cool fully. Remove the orange peel and refrigerate for up to one week. 

Cris