This is you at your next party: Did I mention that I made the grenadine myself? Okay, maybe you’re more modest than us, but we’ve been bragging about it since we did it… once. This cocktail’s super-yum, super crowd-pleasing, and we think you’re allowed to be a little bit smug about the whole grenadine thing.
Cienfuegos’s El Presidente Cocktail
Prep Time
Total
Servings
Ingredients
- Glassware: Coupe
- ¾ oz. Dolin Blanc vermouth or another sweet vermouth
- ¾ oz. El Dorado 3 year rum or another aged rum
- ¾ oz. white rum
- ¼ oz. curaçao
- 1 tsp. homemade grenadine (ingredients below)
- lemon for garnish
- Grenadine:
- 2 cups pomegranate juice
- 1 cup white sugar
- ⅛ tsp. rose water
- peel of 1 large orange
Let's go
Make grenadine: in a small sauce pan, cook all ingredients over medium-low heat for 10 minutes. Strain out the peel. Cool and keep refrigerated for 2-3 weeks.
For the cocktail: Stir all ingredients over ice. Strain into a chilled coupe glass. Twist lemon rind over top and discard.
Recipe Credit: Cuban Cocktails by Ravi DeRossi, Jane Danger, and Alla Lapushchik of Cienfuegos