El Presidente
Updated February 27, 2018
Andrew Scrivani for The New York Times
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Ingredients
½ cup pomegranate juice
½ cup superfine sugar
1 ½ ounces white rum
½ ounce orange Curacao
¾ ounce French (dry white) vermouth
Orange-peel twist, for garnish
Nutritional analysis per serving (1 servings)
118 grams carbs; 600 calories; 15 milligrams sodium; 116 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Make grenadine by combining the pomegranate juice with the superfine sugar in a jar. Shake until the sugar dissolves. (This will keep in the refrigerator for about a month.)
- Step 2
In a mixing glass, combine rum, Curacao, French vermouth and a dash of grenadine. Fill mixing glass ⅔ full of ice, and stir gently. Using a fine mesh strainer, pour into a chilled cocktail glass. Garnish with a twist of orange peel.
Private Notes
Comments
This is a nice, sophisticated rum cocktail. The vermouth smooths everything out and adds those great botanical notes. I didn't make the grenadine, just used fresh pomegranate juice. The Curaçao made it plenty sweet for me.
Batches well — just use 1 (750ml) bottle of white rum, 8.5 oz of curaçao, 12.75 oz (or 375 ml bottle) of french dry white vermouth, and 17 ml of grenadine. Makes 17 drinks.
Do a straight spirit swap to a reposado tequila and you have the El Gobernador de Jalisco.
Sweet. Refreshing. Perfect for taking the edge off the presidential debate (if that’s possible).
Sweet. Refreshing. Perfect for taking the edge off the presidential debate (if that’s possible).
Do a straight spirit swap to a reposado tequila and you have the El Gobernador de Jalisco.