Fridays in the Summer seem to beg for Rum… especially when the temperature and humidity are high.
There are too many variations of “El Presidente” cocktails to even begin to classify any as “classic.” The one common thread between them all is Rum.
Otherwise, the variations are limitless.
I focused in on a recipe that caught my eye because of the juxtaposition of Cointreau and Dry Vermouth. It struck me that this variation would be more balanced than many of the other options.
The recipe specifically called for Grander Rum, an 8-year-old, Bourbon cask-aged spirit. Not having any Grander, I chose a Special Reserve Appleton from Jamaica.
Overall, the cocktail is quite refreshing and very well balanced. The Cointreau lends a lovely orange blossom flavor to the drink, and the Dolin Dry Vermouth keeps the sweetness in check. Quite a happy camper am I…
My friends, I present the Panama Presidente Cocktail:
2oz. Rum (8 year-old, cask aged)
3/4oz. Cointreau
3/4oz. Dry Vermouth
1/4oz. Pure Cane Syrup
Shake ingredients with ice and strain into a coup glass. Garnish with either an orange or lemon peel.
Cin-Cin!
This single malt is produced on the Isle of Mull by Tobermory. It is a 12 year-old Whisky that is heavily peated and aged in wine barrels previously used for the aging of Hermitage wine (Northern Rhone Valley – France).
Google “Bird of Paradise” cocktail and you will be presented with several iterations, each claiming “classic” status. Interestingly, the base spirits range from Gin to Tequila to Rum, with mixers running the gamut from lemon to lime to orange juice. Confusing at best.