When people think of Cuban cocktails, the mind typically jumps to the Mojito or Daiquiri first. Apart from these two classic tropical libations, one might even think of the more humble Cuba Libre. Though I do enjoy all of these drinks, my personal choice of Cuban cocktail is usually the lesser known yet highly refreshing, El Presidente.
As rum is the go to spirit of practically the entire Caribbean, then El Presidente is no exception as it incorporates two parts of it. As for Cuban rum, I prefer to use Havana Club 3 Year (traditionally used in the mojito) which is the slightly-aged, yellow label white rum. I think of this particular rum as being similar to a reposado tequila, in that it is only slightly yellow in color versus a more aged amber or dark variety. The next traditional ingredient is another famous Caribbean liquor, Curaçao. This citrus flavored spirit is originally from the Dutch Antilles, and finds its flavor from the peels of bitter oranges.
Personally, I opt to substitute this with one part Cointreau instead – but feel free to also try it with curaçao or triple sec. I do not recommend using blue curaçao, largely due to its electric blue color (and its lower alcohol content). The last part is vermouth, which is commonly specified as a dry white vermouth. Though I don’t mind a dry Vermouth in this cocktail, I much prefer a sweet white blanco vermouth. Though both add a slight white wine and vegetal infusion to the drink, I feel it’s the sweetness of the blanco that makes the drink seem much brighter. Finally, I drop a quick dash of grenadine which gives the drink its signature red color.
Though both add a slight white wine and vegetal infusion to the drink, I feel the sweetness of the blanco in particular makes the drink seem much brighter.”
The El Presidente is a simple drink of two parts rum and one part each of Curaçao (or Cointreau) and vermouth with a dash grenadine. Shake these ingredients in a stainless steel cocktail shaker with ice and strain into a chilled martini glass and garnish – if desired – with an orange twist or a maraschino cherry.
I prefer to enjoy this particular cocktail on a hot day in the late afternoon before dinner with a Montecristo No. 2 cigar. The brightness of drink, coupled with the sweetness of the Cointreau (in my case) and grenadine help enhance the wonderful characteristic cherry notes of a classic Cuban Montecristo No. 2.
Viva Cuba.
– Sean Douglass
