El Presidente

During that time, Cuba was a popular vacation spot for U.S. citizens, and that popularity only grew after Prohibition was enacted, when thirsty yankees flocked to Havana for good weather and also good cocktails. Among those cocktails: the Mojito and Daiquiri, which are two of the island nation’s most famous contributions to drinking. But don’t overlook the El Presidente, a classic in its own right that is made with white rum, orange curaçao, French dry vermouth and grenadine.

After the 13-year dry spell of Prohibition, American drinkers brought the El Presidente back home, but like many classics, it all but died out during the middle of the century. It was eventually revived in the aughts by curious bartenders, historians and authors who regularly looked to the past for liquid inspiration.

This recipe comes from acclaimed bartender and spirits pro Simon Ford. It yields a tasty, well-balanced cocktail, but the El Presidente has changed through the years, with many bartenders and drinkers tweaking the formula. If you want more body, try a more richly flavored white rum or a lightly aged rum. If you want to lighten the vermouth, try a blanc style, which is semi-dry, slightly sweet and arguably the style of vermouth used in the original. And if you find the cocktail too orange-heavy, dial down the curaçao. You’ve got options, so tinker around until you make your own perfect El Presidente.

• 1 1/2 ounces white rum
• 3/4 ounce dry vermouth
• 1/4 ounce orange curaçao
• 2 dashes grenadine

1. Add the white rum, dry vermouth, orange curaçao and grenadine to a mixing glass with ice and stir until well-chilled.
2. Strain into a chilled cocktail glass.

A useful guide turns confusion into a repeatable process. El Presidente should leave you with measurements, shopping rules, and a short practice plan — not vague inspiration.

• Balance: spirit, sugar, acid, dilution.
• Temperature: cold glassware and solid ice.
• Freshness: citrus, herbs, and vermouth age in real time.
• Seasoning: salt, bitters, and peels change aroma dramatically.

1. Day 1–2: master one base recipe for El Presidente.
2. Day 3–4: change only one variable at a time.
3. Day 5: batch a small pitcher for guests.
4. Day 6–7: write your house ratio on a card and stick it inside the bar cabinet.

You need a jigger, shaker or mixing glass, strainer, and peeler. You do not need twelve obscure tinctures on day one. Spend on ice trays and fresh produce before collectible glassware.

Too hot? Dilute longer or lower the proof. Too flat? Add citrus oils or a pinch of salt. Too sweet? Cut syrup and extend stir time. These micro-fixes keep El Presidente consistent across nights.

Revisit this guide after a dozen serves. Your palate will change, and so will your preferred ratio. That loop — taste, note, adjust — is the real skill behind every confident pour.

• Primary bottle for El Presidente
• Fresh citrus
• Simple syrup or quality liqueur
• Solid ice
• One reliable garnish